Penne, broccoli and anchovy sauce.

DI Chiara Maci | 10 Jan 2019

Broccoli and anchovy sauce.

Eaten yesterday and published for you today. Even if I’m in Genoa for the recordings, I would eat it again right away.

Easy but tasty.

A lot of vegetables and an extra touch of flavour.


200g of Penne

1 big broccoli

1 spring onion

Extra virgin olive oil

1 spoon of anchovy sauce

Chili pepper to taste

Parmigiano Reggiano

– Clean broccoli carefully. Wash it and cut all florets.

– Remove the leaves and with a potato peeler or a knife remove the outermost and hardest part of stems, cut them lengthwise in half , then into small pieces.- Blanch it in boiling water.

– Put water for pasta into a saucepan. Add salt and drop Penne when boiling.

– In the meantime, chop the onion and let it stew gently in a pan with a little oil and a little anchovy sauce. If you have it, you can also add a little anchovy in oil to melt.

– Drain pasta directly into the pan with the sauce and mix flavours adding a little chili pepper to taste.

– Cream with a sprinkle of Parmigiano Reggiano and serve.

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