Fusilli With Broccoli and Anchovies Recipe (2024)

Following what I have learned from reading and cooking from Mark Bittman's Food Matters Cookbook, I halved the quantity of pasta. I used a whole 2 oz. can of anchovies and the oil from the can instead of the olive oil, 4 garlic cloves, included chopped peeled stems in addition to the florets, doubled the red pepper flakes, added chopped toasted walnuts at the end, and served with plenty of grated asiago cheese, which is sharper and stronger than pecorino or Parmesan. It was great.

You really don't taste the anchovies. They are there for depth. You can remedy blandness by adding a healthy dose of pecorino romano at the end. And I can't imagine this without garlic. You can also start the broccoli in olive oil and garlic (and anchovies or not) adding water to keep it going. Cook it to death. Really. It reaches a different state of being. At the risk of being a real pest, may I ask if the pasta in the picture is really fusilli or is it gemelli?

Why waste the stems? Peel off the tough outer layer and dice and throw in with the florets.

I've had this many times. For a pound of pasta, I'd use four large cloves of garlic. Two seems too timid.

Please, no Sriracha, soy sauce or Worcestershire. This is a southern Italian dish. If you want to bump up the flavor add red pepper flakes and more anchovy and garlic.

Made twice, once as directed, second time using a full head of fresh garlic. I also cut the work by putting all/ full head of broccoli in food processor to chop, cooked garlic and anchovies in olive oil, threw in the chopped broccoli, stirred until coated. High heat, added a ladle of pasta water, lid, cooked until water evaporated. Then I added the pasta. Again evaporated the little water clinging to pasta. Added cheese. It was better/delicious the second way of fixing it and less work.

As someone previously wrote,in the photo those are gemelli and not fusilli,no problem though,they are similar.Just do NOT use Pasta Barilla,I live in Italy and it is the worst brand,use pasta De Cecco or even better pasta Garofalo.One can substitute broccoletti(as said in Italy)or broccoli siciliani(deep green broccoli)or broccoli romaneschi(lighter green florets growing in a spiral around the stem).Better using only the florets,forget your puritan guilt,throw away any stems!

A classic recipe. Try it with a couple of tablespoons of colatura, the pungent juice that comes from anchovy pressing. It adds incredible depth to this dish.

We cooked two bunches of broccolini and puréed the whole lots heads and stems and added 5 cloves of garlic and extra dried chilies- half a jar of anchovies, unrinsed. Then I added juice from 2 lemons. Colatura would be FANTASTIC here and even more dried chilies... This was so good and so perfect on a cold winter night! And easy and fast. Thank you!

I agree--I never waste the stems--I always slice, chop, or julienne them and throw them in with the rest of the broccoli.

NJ cook:
Unless, of course, you're British, or if you live in the parts of the USA which have kept that particular linguistic legacy, you can "Chop the ​carrots very finely." and still be understood.
(see Cambridge Academic Content Dictionary, Cambridge University Press, 2016)

Love this recipe. Marcella Hazan uses orecchiette and leaves out the garlic.

this was amazing - if you find it bland, you need more anchovy, garlic, red pepper, and cheese! loved it!

Maybe it is me. I am not a fan. It was bland so then I did add more oil, anchovy, salt, and pepper and I dusted with garlic powder and it helped but still not something I will make again.

We found this (with brocolini and capers instead of anchovies) a bit bland, and needing something else. We had the leftovers with sun-dried tomatoes which was an improvment.

pasta water is ESSENTIAL. i didn’t use much on my first attempt and the dish didn’t hold together. this time i made sure i added pasta water and it was absolutely fantastic.

Add lemon juice at the end— the flavors spring to life!

Juice of 1 lemon, black olives

Try with lemon zest at the end

Delicious recipe, we have adapted the recipe over time by baking a handful of pine nuts with the anchovies and adding a good handful of soaked raisins at the end along with a tsp Aperol and a tsp sherry vinegar

To kick up the flavour, added a tsp of anchovy paste, lemon juice, and some umami mushroom powder. Added hemp seeds for a bit more protein.

Absolutely easy and delicious. I doubled the anchovies….this upped the flavor. Even my husband enjoyed it and he doesn’t love broccoli

Wonderful! Will be making again soon. Be aware that the broccoli cooks way down in the sauce. Since I like more sauce than pasta shown in recipe picture, next time I'll increase the broccoli. Added basil and mint and garnished with toasted pine nuts.

This was ok but needed more oomph. I did 4 cloves garlic added lemon juice at the end, but still felt something was lacking. I think I’m the future I might add some more umami elements like toasted chopped nuts. I might also stir in the cheese along with the pasta water to create a creamier sauce.

Absolutely needs additions otherwise it is very bland (since it is basically boiled broccoli and pasta). As another commenter wrote, I halved the pasta, used the whole can of anchovies with their oil, and doubled the red pepper flakes and garlic. I also had to add a whole bunch of grated cheese. Honestly not sure I would make this again. Why not just make a broccoli pesto instead?

Marcella Hazan has a version in Essentials of Italian Cooking. Both fussier (double boiler!) and more streamlined (no garlic). She uses the stems (peeled and cut up) and pecorino as well as Parmesan. Helps to have high quality anchovies. Good w/whole wheat pasta.

Crisped up some pancetta to sprinkle on top. Used a whole tin of anchovies. Used the anchovy oil and a bit of reserved pancetta fat instead of the olive oil. Topped with crispy pancetta, shaved parmigiano reggiano, and roasted pistachio! Chef’s kiss!