Broccoli is one of the vegetables I truly enjoy eating. It is delicious simply steamed and still slightly crisp, but it is also wonderful in cooked dishes. Broccoli belongs to the cabbage family and originally comes from southern Italy. It is also widely used in Italian cooking. As a little fun fact, it was introduced to France by Catherine de’ Medici.

Today I am sharing an Italian-inspired recipe for broccoli pasta. As usual, it is simple, quick, and easy enough for anyone to make.

Ingredients for 4 people

– 400 g penne (today I am using whole wheat penne)

– 1 fresh or frozen broccoli (about 500 g)

– 2 anchovy fillets (optional)

– 1 garlic clove

– 2 to 3 tablespoons olive oil

– Salt and pepper

– Chili pepper (optional)

– Parmesan or pecorino

Method

If you are using fresh broccoli, start by preparing it: wash it, then separate the florets from the stalks. Cut the stalks into cubes. Drop the broccoli into a large pot of boiling water and cook for 10 to 15 minutes.

If you are using frozen broccoli, cook it in boiling water according to the instructions on the package.

While the broccoli is cooking, cut the anchovy fillets into small pieces. Peel the garlic clove, cut it in half, and lightly crush both pieces. Pour the olive oil into a frying pan, and once hot, gently cook the anchovies with the garlic.

When the broccoli is ready, drain it, cut it into pieces, and add it to the pan with the anchovies and garlic. Season with pepper, salt — being careful if you used anchovies, since they are already salty — and chili to taste. Cook until the broccoli is almost mashed while still keeping a few pieces.

Cook the pasta in the broccoli cooking water. Once ready and drained, add it to the pan with the broccoli mixture and toss everything over high heat for 1 to 2 minutes.

You can serve the broccoli pasta topped with Parmesan or pecorino.

Enjoy!