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Spaghetti with romanesco broccoli and anchovies

Spaghetti with romanesco broccoli and anchovies is a very tasty course perfect for lunch time. The flavor of the broccoli is enhanced by the tanginess and intense flavor of the anchovies, which give the dish a truly irresistible note. Don’t be afraid, it is very easy to prepare. Try it with us!

COOKING: 15 minutes
DOSES: 2 people

Ingredients for two people

Spaghetti 200 g (7.05 oz)
Broccoli 150 g (5.29 oz)
Extra virgin olive oil
3/4 anchovies (you can use those in oil or those under salt)
Fresh chili pepper


In a large pot, boil the water for the spaghetti.

In a pan, over low heat, brown the garlic and thinly sliced ​​chilli pepper, add the anchovies and broccoli into small tufts and 1/4 cup of water. Meanwhile, cook the spaghetti.

When the broccoli are soft, about 6/7 minutes, blend half of them to make the pasta creamier, season with salt and add a little oil if necessary.

Once the spaghetti is cooked, jump them quickly in the pan with the sauce and serve with a drizzle of oil.

Ingredienti spaghetti broccoli e alici
ricetta spaghetti broccoli e alici
ricetta spaghetti broccoli e alici


Spumante Brut Scianco is a white champagne with fine bubbles characterized by elegance and harmony that is produced a few kilometers from Lake Garda. This spumante DOC is ideal for parties and food pairing, especially for fish. Thanks to its freshness, this wine balances perfectly with our spaghetti with green broccoli and anchovies, delicately cleaning the palate of the most intense notes of the dish.
The ideal serving temperature is between 5 ° C and 7 ° C (41 F – 44 F).

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