Melted broccoli pasta with capers and anchovies recipe

Ingredients for Melted broccoli pasta with capers and anchovies

• 1 tsp kosher salt

• 450 g broccoli, cut into bitesize florets

• 340 g wholemeal penne pasta, or other short tubular pasta

• 45 ml extra-virgin olive oil, divided

• 54 g panko or freezer bread crumbs (see note)

• 4 oil-packed anchovy fillets

• 36 g capers, chopped if large, rinsed well if salt-packed

• 2 garlic cloves, minced

• ¼ tsp red pepper flakes

How to make Melted broccoli pasta with capers and anchovies

1. Bring a large pot of salted water to a boil over high heat.

2. Add the broccoli florets and cook for 2–3 minutes, until bright green and crisp-tender.

3. Using a slotted spoon, transfer the broccoli to a large bowl and set aside.

4. Add the pasta to the boiling water and cook for about 9 minutes, or 1 minute less than the package instructions for al dente.

5. While the pasta cooks, toast the breadcrumbs. Heat 15 ml (1 tablespoon) of olive oil in a large, high-sided frying pan over medium heat.

6. Add the breadcrumbs and sauté for 4–5 minutes, until golden brown and crisp.

7. Transfer the toasted breadcrumbs to a small bowl and set aside.

8. Pour the remaining 30 ml (2 tablespoons) of olive oil into the frying pan.

9. Add the anchovies and sauté for about 1 minute, until they disintegrate.

10. Stir in the capers, garlic, and red pepper flakes, and sauté for another minute until fragrant.

11. When the pasta is ready, reserve 360 ml (1½ cups) of pasta water using a measuring cup, then drain the pasta.

12. Add the broccoli and reserved pasta water to the frying pan and bring to a simmer.

13. Continue to simmer for 5–7 minutes, using a wooden spoon to break the florets into smaller pieces as they become tender, until the water is reduced by about half and the mixture is very chunky.

14. Add the drained pasta to the pan and toss together. Cook for 1–2 minutes, stirring until the pasta is al dente and the sauce thickens to coat the pasta.

15. Remove from the heat, stir in half of the toasted breadcrumbs, and combine thoroughly.

16. Serve the pasta garnished with the remaining toasted breadcrumbs.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.