Spaghetti With Broccoli & Anchovies
This recipe combines the simplicity of dried spaghetti with the vibrant flavors of broccoli, anchovies, and red chili. The dish is elevated with a crunchy topping of homemade breadcrumbs, adding texture and depth to every bite. Enjoy the perfect balance of savory and spicy in this easy-to-make pasta dish.
— Constant Cookbook
Ingredients
- 350g dried spaghetti
- 350g broccoli
- 6 anchovies , chopped
- 2 fresh red chillies , seeded and finely chopped
- 100g white breadcrumbs , made with stale bread
Instructions
- Cook the spaghetti in a large pan of boiling salted water, according to packet instructions. Cut the broccoli into small florets, thinly slice the thick stalks and throw into the pan of pasta for the last 3 minutes of cooking time.
- Meanwhile, heat 3 tablespoons of olive oil in a frying pan, add the anchovies and chillies and fry briefly. Add the breadcrumbs and cook, stirring, for about 5 minutes until the crumbs are crunchy and golden.
- Drain the spaghetti and return to the pan. Toss with three quarters of the crumb mixture, some salt and pepper and another 2 tablespoons of olive oil. Serve each portion sprinkled with the remaining crumbs.
Yield
Serves 4
Nutrition
- Calories: 400 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 0.5 grams saturated fat
- Carbohydrate Content: 78 grams carbohydrates
- Fiber Content: 5 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 0.8 milligram of sodium
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