Spaghetti with Roasted Broccoli & Anchovies
Recipe type: Pasta, Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
I think this dish is particularly good when made with whole wheat spaghetti. I like the nuttiness of the pasta with the broccoli and anchovies.
  • 3 small heads Broccoli
  • ¼ c. Breadcrumbs (*see notes)
  • ½ # Whole Wheat Spaghetti
  • 6 Anchovy Fillets, chopped
  • 2 plump cloves Garlic, minced
  • ⅛-¼ tsp. Red Pepper Flakes
  • Extra Virgin Olive Oil
  • About 1 Tbsp. Fresh Lemon Juice
  1. Preheat oven to 450° and get a large pot of water on to boil.
  2. Break the broccoli into small florets. You can peel and chop the stalk, as well. Toss the broccoli with about 1 Tbsp. of olive oil, season with salt, and spread the pieces evenly on a baking sheet. Roast until the broccoli is brown and crispy in spots, 15-20 minutes. You’ll want to give it a stir halfway through.
  3. When the broccoli is about 5 minutes from being ready, you can start working on the other components. Salt the boiling water and drop the pasta in to cook.
  4. Heat about 1 Tbsp. olive oil in a large skillet over high heat. When the oil starts to shimmer, add the breadcrumbs and fry until they’re golden and toasty, 1-2 minutes. Transfer to a small plate or bowl and wipe out the pan with a paper towel. Add a Tbsp. of oil to the pan and return to medium-high heat. Add the anchovies, garlic, and red pepper flakes and sauté until the garlic is golden and fragrant and the anchovies have more or less melted into the oil, 1-2 minutes. Add about ¼ c. of the pasta water to the pan to loosen up the mixture. The broccoli should be ready by now. Add it to the pan, toss to coat.
  5. Check the pasta. Mine took about 8 minutes to be “al dente” (despite the label claiming it would take 11!). Grab the strands of pasta with a pair of tongs and transfer them directly to the broccoli mixture. Toss together and allow the pasta to cook for another minute, to absorb the flavor of the sauce. Taste. Season with salt, if needed, and about 1 Tbsp. lemon juice.
  6. Divide the spaghetti between warm bowls and top with the crispy breadcrumbs. Serve immediately.
*I rarely buy breadcrumbs. Instead, whenever I’m left with an odd knob of bread, I toss it in my mini-food processor and give it a whirl and voilà—homemade breadcrumbs.
Recipe by strawberryplum at