Pasta with broccoli, anchovies and chillies

Judith Wills

An unusual way to serve broccoli - and pasta - but it really works well and is full of flavour

Preparation time

Cooking Time




400 g (14 oz) spaghetti
  • 1 head broccoli
  • 3 tbsp olive oil
  • Salt, black pepper
  • 40 g (1½ oz) can anchovies
  • 4 cloves garlic
  • 1 large red chilli
  • ½ lemon
  • 50 g (2 oz) breadcrumbs
  • 50 g (2 oz) piece Parmesan


  • Cook pasta, steaming broccoli over it until just tender. Drain, then toss pasta and broccoli with 1 tbsp of the oil and the seasoning. Keep warm.
  • Drain and finely chop the anchovies, chop garlic and chilli and stir-fry all in 1 tbsp oil for 1–2 minutes. Remove with a slotted spoon and stir into the pasta with the broccoli and lemon juice and zest.
  • Stir breadcrumbs in the remaining oil in a pan over high heat until golden. Sprinkle over pasta with shaved cheese.

Recipe taken from The Garden To Kitchen Expert by Judith Wills and Dr DG Hessayon, priced £9.99. 

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