One-Pan Broccoli Spaghetti with Anchovy Butter
Inspired by techniques from NYT Cooking.
Spaghetti cooked in one pan with broccoli, garlic and melted anchovy butter, so the pasta starch turns everything into a glossy sauce.
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Method
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Equipment
- large deep frying pan with high sides (30 cm)
- tongs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 500 kcal |
| Protein | 18.7 g |
| Carbohydrate | 75.2 g |
| of which sugars | 4.9 g |
| of which free sugars | 0 g |
| Fat | 14.7 g |
| of which saturates | 8.4 g |
| Fibre | 6.8 g |
| Salt | 2.16 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Broccoli
- 650 g broccoli (1 large head)
- 6 garlic cloves, thinly sliced
- 55 g unsalted butter
- 4 anchovy fillets in oil
Pasta
- 340 g dried spaghetti
- 1.25 l water
- 6 g fine sea salt or table salt about 1 tsp
- ½ tsp dried chilli flakes
To serve
- 20 g Parmesan, finely grated
- 1
Prep the broccoli. Peel the stalk, then cut the stalk and thick stems into 1 cm pieces and put them in the pan with the garlic. Chop the florets into spoon-sized pieces and keep them separate; stalks need longer to soften.
- 2
Anchovy butter. Add the butter and anchovies to the pan and set over medium-high heat. Cook 2-3 min, mashing the anchovies into the butter, until they melt away and the stalks have softened.
- 3
Cook it all in one pan. Add the dry spaghetti, the florets, salt, chilli and the water and bring to a boil. Cook 8-12 min, turning everything with tongs every minute or so, until the pasta is al dente and the liquid has thickened into a glossy sauce. Add a splash more water if it dries out before the pasta is done; the starch the spaghetti releases is what makes the sauce.
- 4
Serve. Eat straight away with grated Parmesan.
Storage
Cool and refrigerate in an airtight container within 2 hours for up to 2 days. Reheat in a pan with a splash of water until piping hot (74 °C).
