Best 11 Pasta With Broccoli Anchovies And Garlic Recipes

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Are you looking for a healthy and flavorful pasta dish that is quick and easy to make? If so, then you'll love this recipe for pasta with broccoli, anchovies, and garlic. This delicious dish combines the fresh flavors of broccoli and garlic with the salty taste of anchovies to create a delightful meal that is perfect for any occasion. So gather your ingredients and get ready to enjoy a delicious and nutritious pasta dish that is sure to satisfy your taste buds.

Here are our top 11 tried and tested recipes!

SPICY PASTA WITH BROCCOLI, ANCHOVY, AND GARLIC



Spicy Pasta with Broccoli, Anchovy, and Garlic image

An Italian classic. Sweet, salty, and spicy flavors combine in this unique and tasty pasta and broccoli dish. This dish benefits from being richly coated in olive oil. Serve with a fresh, absorbent slice of focaccia to mop up the sauce.

Provided by Stephen Van Houten

Categories     Seafood     Fish

Time 35m

Yield 2

Number Of Ingredients 8

1 head broccoli, cut into florets
3 tablespoons olive oil, divided
2 pinches salt to taste
½ (16 ounce) package linguine pasta
6 anchovy fillets in olive oil, drained
3 cloves garlic, thinly sliced
½ teaspoon red pepper flakes, or more to taste
1 pinch ground black pepper to taste

Steps:

  • Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
  • Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
  • Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.

Nutrition Facts : Calories 666.9 calories, Carbohydrate 93.7 g, Cholesterol 10.2 mg, Fat 24.7 g, Fiber 8.1 g, Protein 23 g, SaturatedFat 3.7 g, Sodium 652.1 mg, Sugar 6.4 g

GARLIC OIL SAUTEED PASTA WITH BROCCOLI



Garlic Oil Sauteed Pasta with Broccoli image

Provided by Melissa d'Arabian : Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
2 cloves garlic, smashed
1/4 teaspoon red pepper flakes
1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
Few tablespoons water or pasta cooking water, if needed
2 cups penne pasta, cooked al dente
Parmesan cheese, for garnish

Steps:

  • In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
  • Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
  • Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
  • Cook's Note: Use pasta water if the pasta was made fresh.
  • Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

PENNE WITH BROCCOLI, LEMON & ANCHOVIES



Penne with broccoli, lemon & anchovies image

Healthy, low-calorie and full of fibre, this pasta dish has a creamy ricotta sauce flavoured with chilli, garlic and anchovies - and provides three of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Pasta, Supper

Time 27m

Number Of Ingredients 11

170g wholemeal penne
1 leek , washed and sliced
180g broccoli , cut into small florets
2 tsp oil from the anchovy can, plus 15g anchovies, chopped
1 red pepper , seeded, quartered and sliced
½ tsp finely chopped rosemary
1 red chilli , seeded and sliced
3 garlic cloves , sliced
½ lemon , zested and juiced
4 tbsp ricotta
2 tbsp sunflower seeds

Steps:

  • Boil the pasta with the sliced leek for 7 mins, then add the broccoli and boil for 5 mins until everything is just tender.
  • Meanwhile, heat the oil from the anchovies and fry the red pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
  • Drain the pasta, reserving a little water, then tip the pasta and veg into the pan and add the lemon juice and zest, anchovies and ricotta. Toss well over the heat, using the pasta water to moisten. Toss through the sunflower seeds and serve.

Nutrition Facts : Calories 493 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 16 grams fiber, Protein 22 grams protein, Sodium 1.2 milligram of sodium

PASTA WITH GARLICKY ANCHOVIES AND BROCCOLI RABE



Pasta With Garlicky Anchovies and Broccoli Rabe image

Anchovies star in this robust, wintery pasta dish, lending a savory backbone to a pan full of wilted broccoli rabe and fresh tomatoes. Although the anchovies and garlic are sautéed in olive oil, butter is added at the end, giving the sauce some richness and body, and mellowing the bitterness of the broccoli rabe. Note that while the ricotta adds creaminess to the pasta, it is strictly optional. Leave it out for a leaner dish with a more concentrated flavor.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Kosher salt
12 ounces short pasta, such as shells, wagon wheels or rigatoni
2 packed cups parsley, leaves and tender stems
10 anchovy fillets, preferably packed in olive oil (one 2-ounce tin)
1 small bunch scallions, white and green parts, chopped
2 tablespoons capers, drained (optional)
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, finely grated or minced to a paste
1 (1-pound) bunch broccoli rabe, trimmed and chopped into 1-inch pieces
1/2 cup chopped fresh tomato (plum, cherry or grape work well)
2 tablespoons unsalted butter, cut into pieces
3/4 teaspoon grated lemon zest
Pinch of red-pepper flakes
Freshly ground black pepper
Ricotta, for serving (optional)

Steps:

  • Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until 1 minute shy of al dente. Use a coffee cup or measuring cup to save some pasta water, then drain pasta.
  • While the pasta cooks, coarsely chop the parsley, 6 anchovy fillets, scallions, capers (if using) and a pinch of salt. You can chop it all together on a cutting board, or pulse everything briefly together in the food processor; just make sure to keep it coarse.
  • Heat a large skillet over medium. Add oil, remaining 4 anchovies and half the garlic, and let cook, stirring, until anchovies start to dissolve, about 1 minute.
  • Stir in broccoli rabe, tomato, about two-thirds of the parsley mixture and a pinch of salt to the pan. Sauté until the rabe is tender, 5 to 8 minutes, adding splashes of pasta water as the pan dries out. Taste and season with more salt if necessary.
  • Add pasta to pan along with butter, lemon zest, remaining garlic and red-pepper flakes. Toss until the butter melts and the pasta is combined with the vegetables, adding more pasta water if the mixture seems dry. Season with salt and pepper to taste.
  • Divide pasta among bowls and sprinkle with remaining parsley mixture. Drizzle with olive oil, and serve with ricotta, if you like.

GARLIC BROCCOLI PASTA



Garlic Broccoli Pasta image

"This recipe takes under a half-hour to fix and makes a great weeknight entree or side dish," suggests Michele Thompson of Santa Clarita, California. "It's one of my 4-year-old's favorites. He calls the broccoli and pasta combination 'noodles and trees'."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1-3/4 cups uncooked rigatoni or large tube pasta
2 cups fresh broccoli florets
3 garlic cloves, minced
4-1/2 teaspoons olive oil
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender., In a saucepan, saute garlic in oil until tender. Drain pasta; add to saucepan and toss to coat. Add the broccoli, Parmesan cheese, salt and pepper; toss to combine.

Nutrition Facts : Calories 192 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 391mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

PASTA WITH ROASTED BROCCOLI, ALMONDS AND ANCHOVIES



Pasta With Roasted Broccoli, Almonds and Anchovies image

This no-fuss weeknight pasta makes marvelous use of basic ingredients found in almost every kitchen - and calls for some smart multitasking: Get the broccoli roasting while the pasta cooks, then create an easy emulsified sauce using butter, anchovies, red-pepper flakes, lemon juice and a splash of pasta cooking water. A sprinkle of toasted almonds provides texture and crunch. This dish is endlessly adaptable: Go for cauliflower instead of the broccoli (or a combination of the two); use parmesan or any other hard cheese in place of pecorino; opt for walnuts or pistachios instead of the almonds - or bypass nuts altogether and use toasted panko or breadcrumbs. If you don't have campanelle or fusilli, that's fine too. Any pasta with plenty of nooks and crannies to capture the buttery sauce will do.

Provided by Colu Henry

Categories     dinner, lunch, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds broccoli, cut into bite-size florets, stems cut into 1/2-inch slices
2 tablespoons olive oil
Kosher salt and black pepper
1 pound shaped pasta, such as campanelle or fusilli
1/2 cup chopped almonds
8 tablespoons unsalted butter (1 stick)
6 to 8 anchovy fillets, roughly chopped
2 garlic cloves, chopped
1/2 teaspoon red-pepper flakes
1/3 cup fresh lemon juice
Grated pecorino, for serving (optional)

Steps:

  • Heat the oven to 425 degrees. On a large sheet pan, toss the broccoli with the olive oil. Season generously with salt and pepper and toss again. Spread the mixture in an even layer and roast until crisp and lightly browned, tossing halfway through to ensure even cooking, 20 to 25 minutes.
  • Meanwhile, bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil and cook the pasta according to package instructions until it's just short of al dente. Reserve 1 cup pasta water and drain.
  • In a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, 4 to 5 minutes. Set the almonds aside and wipe out the skillet.
  • In the skillet, melt the butter over medium heat. Stir in the anchovies, garlic and red-pepper flakes and cook, stirring frequently, until the anchovies have melted into the sauce and the garlic is fragrant, about 2 minutes. Add 1/2 cup of the reserved pasta water along with the lemon juice and simmer until it emulsifies, 2 to 3 minutes.
  • Add the pasta and toss to coat, adding more pasta water as needed. Stir in the roasted broccoli and gently toss and season to taste with salt and pepper. Top with the toasted almonds and serve with cheese, if you'd like.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 14 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 568 milligrams, Sugar 5 grams, TransFat 1 gram

MELTED BROCCOLI PASTA WITH CAPERS AND ANCHOVIES



Melted Broccoli Pasta With Capers and Anchovies image

In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.

Provided by Sheela Prakash

Categories     Dinner     Lunch     Pasta     Broccoli     Capers     Anchovy     Breadcrumbs     Garlic     Pescatarian     Dairy Free     Quick & Easy     Healthy     Soy Free     Peanut Free     Tree Nut Free

Yield Serves 4

Number Of Ingredients 9

Kosher salt
2 heads (about 1 pound, or 454g, total) broccoli, cut into bitesize florets
12 ounces (340 g) whole-wheat penne pasta, or other short tubular pasta
3 tablespoons (45 ml) extra-virgin olive oil, divided
1 cup (54 g) panko or Freezer Bread Crumbs (see Note)
4 oil-packed anchovy fillets
¼ cup (36 g) capers, chopped if large (rinsed well if salt-packed)
2 garlic cloves, minced
¼ teaspoon red pepper flakes

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook until bright green and crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a large bowl.
  • Add the pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
  • Meanwhile, toast the bread crumbs. Heat 1 tablespoon (15 ml) of olive oil in a large, high-sided sauté pan or skillet over medium heat. Add the breadcrumbs and sauté until the crumbs are golden brown and crisp, 4 to 5 minutes. Transfer to a small bowl and set aside.
  • Pour the remaining 2 tablespoons (30 ml) of olive oil into the pan. Add the anchovies and sauté until they disintegrate, about 1 minute. Add the capers, garlic, and red pepper flakes. Sauté until fragrant, about 1 minute, and remove from the heat.
  • When the pasta is ready, reserve 1½ cups (360 ml) of pasta water with a measuring cup, then drain the pasta. Add the broccoli and reserved pasta water to the pan and bring to a simmer. Continue to simmer, using a wooden spoon to break the florets into small pieces as they become more tender, until the water is reduced by about half and you've been able to break apart enough florets that you're left with a very chunky mixture, 5 to 7 minutes.
  • Add the pasta to the pan. Cook, tossing and stirring, until the pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from the heat, add half the toasted bread crumbs, and toss again to combine. Serve garnished with the remaining toasted bread crumbs.

PASTA WITH BROCCOLI AND ANCHOVIES



Pasta With Broccoli and Anchovies image

Okay, so once I discovered the joy of anchovies as part of a sauce, I was hooked! This is from wineloverspage.com. Description included the following memorable quote: "Note well that you'll find no evidence of hairy little fish in the finished dish, and only the most haunting scent of the sea in a rich, salty flavor."

Provided by lecole54

Categories     Penne

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb broccoli
1 -2 large garlic clove
2 ounces anchovies, packed flat in olive oil (can)
red pepper flakes, to taste
3 tablespoons olive oil
4 -6 ounces rigatoni pasta (or penne or similar short pasta)

Steps:

  • Rinse the broccoli and cut it into bite-size florets. If you're feeling thrifty, you can peel and slice the "trunk" into bite-size pieces, too, although using florets only makes for an attractive presentation.
  • Peel the garlic and mince it fine. Chop the anchovies fine, discarding any excess oil.
  • Heat the olive oil in a small saute pan or skillet over medium-low heat and gently cook the minced garlic with a small shake of dried red-pepper flakes (just enough for an accent; you don't want a fiery dish) until the garlic turns translucent and aromatic. Stir in the chopped anchovies and continue poaching gently for a few minutes, stirring until the anchovies dissolve into the oil. Set aside and keep warm.
  • Meanwhile, heat a large pot full of lightly salted water and cook the broccoli and pasta together until the pasta is done; at that point the broccoli will be very soft.
  • Drain the broccoli and pasta, catching a bit of the pasta water in a measuring cup. Put the broccoli and pasta in a warm serving bowl and toss with the anchovy and garlic oil and, if necessary, a bit of the pasta water to achieve a thick saucy texture. Serve with crusty bread and a salad as a hearty side dish or main course.

Nutrition Facts : Calories 537.8, Fat 26.4, SaturatedFat 4.2, Cholesterol 72.2, Sodium 1135.6, Carbohydrate 56.3, Fiber 7.8, Sugar 5, Protein 22.8

GEMELLI WITH BROCCOLI RABE AND ANCHOVIES



Gemelli with Broccoli Rabe and Anchovies image

Categories     Fish     Garlic     Pasta     Vegetable     Bake     Christmas     Quick & Easy     Dinner     Winter     Broccoli Rabe     Gourmet     Pescatarian     Dairy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 pound gemelli or other corkscrew pasta
1 (1-pound) bunch broccoli rabe, coarse stems discarded and remainder cut crosswise into 1-inch pieces
1 cup panko (Japanese crisp bread crumbs)
1/2 cup extra-virgin olive oil
6 garlic cloves, coarsely chopped
1 (2-ounce) can flat anchovy fillets, drained
1/2 teaspoon dried hot red-pepper flakes, or to taste

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Cook pasta in a 7- to 8-quart pot of boiling salted water 6 minutes, then stir in broccoli rabe and boil until pasta is al dente, about 5 minutes more.
  • While pasta is cooking, toss panko with 1 tablespoon oil in a shallow baking pan until coated and bake, stirring once or twice, until golden, 8 to 10 minutes. Season crumbs with salt.
  • While broccoli rabe (with pasta) is cooking, cook garlic, anchovies, and red-pepper flakes in remaining 7 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring and mashing anchovies into oil with a wooden spoon, until garlic is golden, about 3 minutes. Remove from heat.
  • Drain pasta and broccoli rabe in a colander, then add to anchovy mixture in skillet, tossing to combine.
  • Serve pasta sprinkled with some toasted panko and pass remainder.

BROCCOLI WITH GARLIC AND ANCHOVIES



Broccoli with Garlic and Anchovies image

Don't be put off by the number of anchovies in this recipe; they will soften and mellow during cooking, contributing wonderful flavor without being the least bit overpowering.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 large head broccoli (1 1/4 pounds), trimmed and cut lengthwise through stalk into long spears (4 to 6 inches long)
1 garlic clove, coarsely chopped
6 anchovy fillets, coarsely chopped
Coarse salt and freshly ground pepper
1/4 cup water
1 tablespoon balsamic vinegar

Steps:

  • Heat oil in a large, heavy skillet over medium until hot but not smoking. Add broccoli (in a single layer, if possible), and cook, without turning, until bottom sides are nicely browned, 3 to 4 minutes.
  • Add garlic and anchovies, and season with a pinch of salt and pepper; flip broccoli pieces. Cook, stirring, until garlic and anchovies are fragrant, 1 to 2 minutes. Add the water, and continue cooking until broccoli is just tender (the stalk should provide little resistance when pierced with the tip of a sharp knife), 5 to 6 minutes.
  • Remove from heat. Season with more pepper, and add vinegar to pan, stirring to coat broccoli. Serve hot.

PASTA SHELLS WITH BROCCOLI & ANCHOVIES



Pasta Shells With Broccoli & Anchovies image

Make and share this Pasta Shells With Broccoli & Anchovies recipe from Food.com.

Provided by English_Rose

Categories     Pasta Shells

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 large head broccoli, cut into small florets
14 ounces pasta shells
1 tablespoon olive oil
3 garlic cloves, sliced
2 ounces anchovies packed in oil, drained and roughly chopped
1 large red chili peppers, deseeded and finely chopped or 1 teaspoon chili flakes
1/2 lemon
parmesan cheese, shavings, to serve

Steps:

  • Cook the broccoli in a pan of boiling water for 3 mins, then drain, reserving the cooking water.
  • Cook the pasta in the same water as the broccoli according to pack instructions.
  • Heat the oil in a pan, then fry garlic until lightly golden. Remove garlic, then set aside. Add anchovies, chili and half a cup of pasta cooking water to the pan.
  • Cook for 2 mins, until the liquid has reduced by half and the anchovies have broken down. Stir in the broccoli and a squeeze of lemon juice, then cook for 1 min, until the broccoli has warmed through.
  • Drain the pasta then toss everything together. Serve scattered with parmesan.

Nutrition Facts : Calories 485.2, Fat 6.6, SaturatedFat 1.1, Cholesterol 9.6, Sodium 470.4, Carbohydrate 87, Fiber 7.6, Sugar 6, Protein 21

Tips:

  • Choose high-quality ingredients: Use fresh broccoli, anchovies, and garlic for the best flavor.
  • Don't overcook the broccoli: It should be cooked just until tender, about 2-3 minutes.
  • Use a good quality olive oil: This will help to bring out the flavors of the other ingredients.
  • Add some red pepper flakes for a little spice: This is optional, but it can really add a nice kick to the dish.
  • Serve immediately: This dish is best when served hot, so make sure to have everything ready to go before you start cooking.

Conclusion:

This pasta with broccoli, anchovies, and garlic is a delicious and easy-to-make meal that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a quick and tasty weeknight meal, give this recipe a try!

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