Fusilli with Broccoli and Anchovies

Fusilli with broccoli and anchovies is a delicious and easily executable dish that combines the sweetness of the broccoli with the savoriness of the anchovies. Here is the recipe:

Ingredients

• 320 g of fusilli
• 300 g of broccoli
• 8 anchovy fillets in oil
• 2 cloves of garlic
• Chilli pepper (optional)
• 4 tablespoons of extra virgin olive oil
• Salt to taste
• (Optional) toasted breadcrumbs for garnish

Preparation

1. Wash the broccoli and cut it into florets, then cook in boiling salted water until tender. You can cook them for about 5-7 minutes, but the time may vary depending on the size of the florets.
2. In a large frying pan, heat the extra virgin olive oil and sauté the garlic cloves until golden, then remove them. Add the anchovy fillets and let them dissolve in the oil, stirring well.
3. Add chili pepper if you like a spicy dish.
4. Drain the broccoli and add it into the pan with the anchovies, letting it flavor and blend with the dressing.
5. Meanwhile, cook the fusilli in plenty of salted water according to the package instructions to achieve an al dente texture.
6. Drain the pasta while keeping some cooking water aside and add it into the pan with the broccoli and anchovy dressing.
7. Sauté everything for a few minutes, adding a little cooking water if necessary to make it creamier.
8. Serve hot, possibly with a sprinkling of toasted breadcrumbs to add crunch.

The combination of fusilli, which retain the dressing well, sweet and nutritious broccoli, and salty anchovies creates a very pleasant balance of flavors. Moreover, the simplicity of the preparation makes this dish ideal for a quick yet tasty lunch. You can further personalize by adding grated Parmesan or Pecorino for an extra touch of flavor.