Penne With Broccoli Lemon Anchovies Recipes

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BROCCOLI & ANCHOVY ORECCHIETTE



Broccoli & anchovy orecchiette image

You must try this one. Penne and rigatoni work well in place of orecchiette - and are widely available everywhere.

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Pasta & risotto     Lunch & dinner recipes     Italian

Time 20m

Yield 6

Number Of Ingredients 7

2 large heads of broccoli
2 large cloves of garlic
8 anchovy fillets, in oil, from sustainable sources
4 good knobs of butter
2-4 small dried red chillies, to taste
450 g dried orecchiette
Parmesan cheese

Steps:

  • Using a small knife, trim round the broccoli to remove the dark green florets from the main stalks and put them to one side. Peel the stalks, trim off the dry end and throw this away. Peel and chop the garlic.
  • Finely chop the broccoli stalk and put into a large pan with the garlic, anchovies and half the butter. Crumble in the chilli, cover with a lid and cook slowly for 8 to 10 minutes while you cook the pasta in boiling salted water according to the packet instructions.
  • Something I like to do which is slightly different (but better, I'd like to think) is to cook the broccoli florets with the pasta for the last 4 minutes - this makes them soft enough to eat but leaves them with great colour and texture.
  • Drain the pasta and broccoli, saving a little of the cooking water, then toss into the other pan. Remove the pan from the heat.
  • Season to taste with sea salt, black pepper, the rest of the butter and finely grate in a large handful of Parmesan. Mix well, adding a little of the cooking water, to loosen, if needed, and make it shine.
  • Serve immediately, sprinkling with another good handful of finely grated Parmesan.

Nutrition Facts : Calories 367 calories, Fat 9.5 g fat, SaturatedFat 5.1 g saturated fat, Protein 14.8 g protein, Carbohydrate 59.4 g carbohydrate, Sugar 3.0 g sugar, Sodium 1.3 g salt, Fiber 2.4 g fibre

EMERIL'S RIGATONI WITH BROCCOLI AND SAUSAGE



Emeril's Rigatoni with Broccoli and Sausage image

Wholesome broccoli pairs with irresistible sausage in this one-pot dinner that will please kids and adults alike. Anchovies are the secret ingredient in this dish. They give it deep, savory flavor without a bit of fishiness, so if you're tempted to skip them, don't!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 9

Coarse salt and ground pepper
1 pound rigatoni
2 heads broccoli, cut into florets (about 4 cups)
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
4 anchovy fillets, minced
1 pound sweet Italian sausage, casings removed
Parmesan, grated, for serving

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
  • Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

Nutrition Facts : Calories 494 g, Fat 17 g, Fiber 4 g, Protein 25 g, SaturatedFat 4 g

SPICY PASTA WITH BROCCOLI, ANCHOVY, AND GARLIC



Spicy Pasta with Broccoli, Anchovy, and Garlic image

An Italian classic. Sweet, salty, and spicy flavors combine in this unique and tasty pasta and broccoli dish. This dish benefits from being richly coated in olive oil. Serve with a fresh, absorbent slice of focaccia to mop up the sauce.

Provided by Stephen Van Houten

Categories     Seafood     Fish

Time 35m

Yield 2

Number Of Ingredients 8

1 head broccoli, cut into florets
3 tablespoons olive oil, divided
2 pinches salt to taste
½ (16 ounce) package linguine pasta
6 anchovy fillets in olive oil, drained
3 cloves garlic, thinly sliced
½ teaspoon red pepper flakes, or more to taste
1 pinch ground black pepper to taste

Steps:

  • Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
  • Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
  • Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.

Nutrition Facts : Calories 666.9 calories, Carbohydrate 93.7 g, Cholesterol 10.2 mg, Fat 24.7 g, Fiber 8.1 g, Protein 23 g, SaturatedFat 3.7 g, Sodium 652.1 mg, Sugar 6.4 g

ONE-POT PASTA WITH BROCCOLI AND LEMON



One-Pot Pasta with Broccoli and Lemon image

Less is more in this quick and easy weeknight dinner. It calls for just five main ingredients (penne, broccoli, garlic, lemon, and Parmesan) and requires minimal cleanup.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 7

Kosher salt and freshly ground pepper
1 pound penne
1 pound broccoli, head cut into florets (3 1/2 cups), stems peeled and thinly sliced (1 cup)
1 clove garlic, finely grated
1/3 cup extra-virgin olive oil
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh juice (from 1 lemon)
1/2 cup finely grated Parmesan (1 ounce), plus more for serving

Steps:

  • Bring a large pot of salted water to a boil. Add penne and cook 5 minutes. Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more. Drain, then add pasta and broccoli back to pot.
  • Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.

BROCCOLI WITH ANCHOVIES AND GARLIC



Broccoli With Anchovies and Garlic image

Admit it. Broccoli, that ubiquitous vegetable side dish, gets old. This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not. It is not much different - and no more difficult - than your standard broccoli sauté except for the addition of anchovies. If that word normally frightens you, fear not. Here, they are barely detectable as such, but provide a complex salinity that salt alone cannot. You'll never eat boring broccoli again.

Provided by Pierre Franey

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 bunch of broccoli, about 1 1/4 pounds
Salt to taste
3 tablespoons olive oil
1 teaspoon finely minced garlic
1/4 teaspoon dried hot red pepper flakes
1 teaspoon anchovy paste or 4 anchovies, smashed into a paste

Steps:

  • Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
  • Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.
  • Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams

PENNE WITH BROCCOLI, LEMON & ANCHOVIES



Penne with broccoli, lemon & anchovies image

Healthy, low-calorie and full of fibre, this pasta dish has a creamy ricotta sauce flavoured with chilli, garlic and anchovies - and provides three of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Pasta, Supper

Time 27m

Number Of Ingredients 11

170g wholemeal penne
1 leek , washed and sliced
180g broccoli , cut into small florets
2 tsp oil from the anchovy can, plus 15g anchovies, chopped
1 red pepper , seeded, quartered and sliced
½ tsp finely chopped rosemary
1 red chilli , seeded and sliced
3 garlic cloves , sliced
½ lemon , zested and juiced
4 tbsp ricotta
2 tbsp sunflower seeds

Steps:

  • Boil the pasta with the sliced leek for 7 mins, then add the broccoli and boil for 5 mins until everything is just tender.
  • Meanwhile, heat the oil from the anchovies and fry the red pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
  • Drain the pasta, reserving a little water, then tip the pasta and veg into the pan and add the lemon juice and zest, anchovies and ricotta. Toss well over the heat, using the pasta water to moisten. Toss through the sunflower seeds and serve.

Nutrition Facts : Calories 493 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 16 grams fiber, Protein 22 grams protein, Sodium 1.2 milligram of sodium

MEZZE PENNE WITH LEMON, MUSTARD, AND ANCHOVIES



Mezze Penne With Lemon, Mustard, and Anchovies image

Warm, summer days call for light, quick and fresh dishes. Penne with punchy lemon, savory anchovies, salty capers, and spicy mustard delivers.

Provided by Redazione Web

Categories     pasta

Time 15m

Yield 4

Number Of Ingredients 8

12OZ. mezze penne
1/2 STICK unsalted butter
6 anchovy fillets
2 tsp. mustard
1 lemon
1 tbsp. capers (rinsed)
salt
pepper

Steps:

  • Cook the penne in boiling salted water until al dente.
  • Meanwhile, chop 4 anchovies and grate the zest from 1/2 of a lemon. Place in a large bowl with the mustard, butter, and some freshly ground pepper. Mix well.
  • Drain the pasta directly into the bowl with the mustard, butter, anchovies and lemon zest and mix well. Plate the pasta and top with the remaining chopped anchovies, capers, and pieces of lemon pulp. Garnish to taste: we added dill leaves and a bit of chili pepper.

LEMONY BROCCOLI WITH ANCHOVIES



Lemony Broccoli With Anchovies image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Chop 1 bunch broccoli into florets; peel and slice the stems. Cook in 1 to 2 inches salted boiling water until tender, 5 minutes. Drain. Cook 1 clove chopped garlic, 3 to 5 minced anchovy fillets and a pinch of red pepper flakes in a skillet with 3 tablespoons olive oil over medium heat, 30 seconds. Add the broccoli, the juice of 1/2 lemon and salt. Drizzle with olive oil.

LEAVING-HOME PENNE RIGATE WITH BROCCOLI



Leaving-Home Penne Rigate with Broccoli image

Provided by Anna Boiardi

Categories     Pasta     Vegetarian     Quick & Easy     Back to School     Dinner     Parmesan     Broccoli     Family Reunion     Healthy     Potluck     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

Salt
1 1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets
1 pound penne rigate
3/4 cup extra-virgin olive oil
2/3 cup finely grated pecorino cheese, plus extra for serving
Freshly ground pepper

Steps:

  • Bring a big pot of water to a boil. Add a good handful of salt (about 1/4 cup), enough that you can taste it. Set a fine strainer in the sink.
  • When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.

PENNE WITH BROCCOLI RABE, TOMATOES, AND PARMESAN



Penne with Broccoli Rabe, Tomatoes, and Parmesan image

Provided by Michael Shrader

Categories     Pasta     Tomato     Sauté     Quick & Easy     Parmesan     Basil     Broccoli Rabe     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

12 ounces penne pasta
1/3 cup extra-virgin olive oil
4 garlic cloves, chopped
2 bunches broccoli rabe, chopped
8 anchovies, chopped
3/4 teaspoon dried crushed red pepper
1 pound tomatoes, diced
1 cup chopped fresh basil, divided
2 tablespoons fresh lemon juice
1 1/4 cups grated Parmesan cheese, divided

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
  • Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
  • Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.

MELTED BROCCOLI PASTA WITH CAPERS AND ANCHOVIES



Melted Broccoli Pasta With Capers and Anchovies image

In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.

Provided by Sheela Prakash

Categories     Dinner     Lunch     Pasta     Broccoli     Capers     Anchovy     Breadcrumbs     Garlic     Pescatarian     Dairy Free     Quick & Easy     Healthy     Soy Free     Peanut Free     Tree Nut Free

Yield Serves 4

Number Of Ingredients 9

Kosher salt
2 heads (about 1 pound, or 454g, total) broccoli, cut into bitesize florets
12 ounces (340 g) whole-wheat penne pasta, or other short tubular pasta
3 tablespoons (45 ml) extra-virgin olive oil, divided
1 cup (54 g) panko or Freezer Bread Crumbs (see Note)
4 oil-packed anchovy fillets
¼ cup (36 g) capers, chopped if large (rinsed well if salt-packed)
2 garlic cloves, minced
¼ teaspoon red pepper flakes

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook until bright green and crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a large bowl.
  • Add the pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
  • Meanwhile, toast the bread crumbs. Heat 1 tablespoon (15 ml) of olive oil in a large, high-sided sauté pan or skillet over medium heat. Add the breadcrumbs and sauté until the crumbs are golden brown and crisp, 4 to 5 minutes. Transfer to a small bowl and set aside.
  • Pour the remaining 2 tablespoons (30 ml) of olive oil into the pan. Add the anchovies and sauté until they disintegrate, about 1 minute. Add the capers, garlic, and red pepper flakes. Sauté until fragrant, about 1 minute, and remove from the heat.
  • When the pasta is ready, reserve 1½ cups (360 ml) of pasta water with a measuring cup, then drain the pasta. Add the broccoli and reserved pasta water to the pan and bring to a simmer. Continue to simmer, using a wooden spoon to break the florets into small pieces as they become more tender, until the water is reduced by about half and you've been able to break apart enough florets that you're left with a very chunky mixture, 5 to 7 minutes.
  • Add the pasta to the pan. Cook, tossing and stirring, until the pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from the heat, add half the toasted bread crumbs, and toss again to combine. Serve garnished with the remaining toasted bread crumbs.

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