Rigatoni with broccoli and anchovies is exactly the kind of Italian recipe I love: a handful of simple ingredients transformed into something deeply flavorful. Broccoli cooks until tender enough to become part of the sauce, while anchovies melt into extra-virgin olive oil with garlic and a touch of red pepper flakes. You won’t taste an overwhelmingly fishy sauce. Instead, the anchovies add that wonderful savory depth that makes you want another bite.
And then there are the breadcrumbs. Toasted until golden and crispy in olive oil, they provide the contrast this creamy-without-cream broccoli sauce needs.
I made this version with my homemade egg rigatoni, but you absolutely don’t need to make fresh pasta. Dried rigatoni, mezze maniche or orecchiette all work beautifully, making this an easy weeknight pasta as well.
WHY YOU’LL LOVE THIS BROCCOLI PASTA
This recipe requires only a handful of ingredients and turns an everyday vegetable into a satisfying pasta sauce.
The broccoli creates the body of the sauce naturally, without cream. Anchovies provide savory depth without dominating the dish, and crispy breadcrumbs add texture to every bite.
Best of all, you can make it with either fresh homemade pasta or your favorite dried short pasta.
INGREDIENTS
This broccoli pasta recipe serves 4:
Ingredients You’ll Need
This pasta is made with just a handful of ingredients, so each one has a purpose. The broccoli creates the body of the sauce, anchovies bring savory depth, and crispy breadcrumbs provide the finishing texture.
Pasta: I made this recipe with my homemade egg rigatoni, whose ridges and hollow center are perfect for capturing the broccoli sauce. But this is not a recipe that requires homemade pasta. Dried rigatoni works beautifully, as do mezze maniche and orecchiette. Use 300 g fresh egg pasta or 340 g (12 oz) dried pasta for four servings.
Broccoli: Broccoli is more than a vegetable added to the pasta—it becomes part of the sauce. Cooking it until very tender allows some of the florets to break down and combine with the olive oil and starchy pasta water, creating a naturally creamy consistency without adding cream. Don’t throw away the stems: peel the tougher exterior and use the tender center as well.
Anchovies: These are the ingredient that gives this simple pasta its depth. As the anchovy fillets cook gently in the olive oil, they dissolve almost completely, seasoning the sauce rather than leaving it tasting overtly fishy. I use 5–6 oil-packed anchovy fillets for a noticeable savory flavor without overpowering the broccoli.
Extra-virgin olive oil: EVOO forms the base of the sauce and is also used to toast the breadcrumbs. Because there are so few ingredients in this dish, use a good-quality extra-virgin olive oil whose flavor you enjoy.
Garlic: Garlic is gently infused into the olive oil before adding the anchovies. Keep the heat relatively low and don’t let it brown—you want its aroma and sweetness rather than bitterness.
Red pepper flakes: A little heat balances the sweetness of the broccoli and the savory anchovies. Half a teaspoon gives the pasta a gentle kick, but you can easily adjust the amount to your taste.
Breadcrumbs: Toasted breadcrumbs are essential to the character of this dish. They add a crisp, golden contrast to the soft broccoli and silky sauce. Coarse homemade breadcrumbs are my favorite, but panko is a convenient alternative. Toast them separately and add them only when serving so they stay crunchy.
Lemon zest: This is optional, but a little lemon zest added to the toasted breadcrumbs brings freshness and cuts through the richness of the olive oil and anchovies without turning the dish into a lemon pasta.
Pasta water: Don’t underestimate this ingredient. The starchy cooking water helps the olive oil and softened broccoli come together into a sauce that actually clings to the pasta. Reserve at least one cup before draining—you may not need all of it, but you’ll be glad to have it.
Salt: Salt the pasta water, but season the finished sauce only after tasting it. Anchovies already contribute significant saltiness, so you may need much less additional salt than you would in another broccoli pasta.
HOW TO MAKE RIGATONI WITH BROCCOLI AND ANCHOVIES
1. Prepare the broccoli: Cut the broccoli into small florets. Peel any tough exterior from the stems and chop the tender interior into small pieces. Don’t discard those stems—they have plenty of flavor and are perfect for this sauce, or to be saved and used in a minestrone soup.
2. Make the crispy breadcrumbs: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until crisp and golden. Remove from the heat. If using lemon zest, stir it into the breadcrumbs once they have cooled slightly. Set aside.
3. Cook the broccoli: Bring a large pot of salted water to a boil. Add the broccoli and cook until quite tender. You want it softer than broccoli you would serve as a side dish because some of it will eventually break down and become your sauce. Remove the broccoli with a slotted spoon, keeping the cooking water in the pot.
4. Build the anchovy base: Meanwhile, heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes and cook gently until fragrant without allowing the garlic to brown. Add the anchovy fillets. Stir them into the warm oil until they dissolve. After a minute or two, you’ll barely be able to see them—but their savory flavor will remain.
5. Add the broccoli: Transfer the cooked broccoli to the skillet. Add a splash of the broccoli cooking water and toss everything together. Use the back of a wooden spoon to crush some of the broccoli while leaving some small pieces and florets intact. The goal isn’t a completely smooth purée. You want a rustic sauce with plenty of texture.
6. Cook the pasta: Return the broccoli water to a boil and cook the pasta until very al dente. Before draining, reserve at least 1 cup of the cooking water. If you’re using fresh homemade rigatoni, remember that it will cook much faster than dried pasta.
7. Finish the pasta in the sauce: Transfer the pasta directly to the skillet with the broccoli. Add a splash of reserved pasta water and toss vigorously over medium heat. Continue adding small amounts of pasta water as necessary until the broccoli and olive oil create a glossy sauce that coats the pasta. Taste before adding additional salt. Anchovies already bring plenty of salinity.
8. Add the breadcrumbs: Divide the pasta among warm bowls and generously scatter the crispy breadcrumbs over the top just before serving. Finish with a drizzle of good extra-virgin olive oil if desired. Serve immediately.
TIP: THE SECRET TO A CREAMY BROCCOLI SAUCE WITHOUT CREAM
The secret is cooking the broccoli until very tender.
Once it meets the olive oil, anchovies and starchy pasta water, part of the broccoli breaks down naturally and coats the pasta.
Crush some of it while leaving the rest intact. That gives you a sauce that’s creamy enough to cling to the pasta while still retaining the texture and character of the broccoli. There is no need for cream!
WHY ADD ANCHOVIES TO BROCCOLI PASTA?
Anchovies are doing something more interesting here than simply adding fish flavor. When anchovy fillets are cooked gently in olive oil, they essentially dissolve. They season the oil and give the finished sauce a deeper savory flavor.
If you’re hesitant about anchovies, start with four fillets. If you already love them—as I do—use six.
DON’T SKIP THE CRISPY BREADCRUMBS
Breadcrumbs are sometimes called the “poor man’s Parmesan” in Southern Italian cooking, but I think that description undersells them.
Here they aren’t simply replacing cheese. Their crisp texture contrasts with the tender broccoli and pasta and makes the finished dish much more interesting.
Toast them separately and add them only at the very end so they remain crunchy.
VARIATIONS AND SUBSTITUTIONS
No anchovies: You can leave them out, although the finished pasta will lose some of its savory depth.
More heat: Increase the red pepper flakes.
Fresh pasta: Substitute 300 g homemade egg rigatoni for the dried pasta and adjust the cooking time accordingly.
Different broccoli: Broccoli rabe can also work, although it creates a noticeably more bitter dish and should be treated as a variation rather than a direct substitute.
Breadcrumbs: Homemade coarse breadcrumbs are ideal, but good-quality panko can work when that’s what you have available.
Ingredients
FOR THE PASTA
- 300 gr rigatoni fresh or dry
- 1 lb broccoli florets
- 6 fillets anchovies
- 3 tbsp olive oil extra virgin
- ½ tsp chili flakes
- 1 handful salt to add to the pasta water
- ½ cup water preserved from the cooking pasta
FOR THE BREADCRUMBS
- ½ cup breadcrumbs coarse, plain
- 1 tbsp olive oil extra virgin
- ½ unit lemon zest, optional
Instructions
- Prepare the broccoli. Cut the broccoli into small florets. Peel the tougher exterior from the stalk and finely chop the tender center.
- Toast the breadcrumbs. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden and crisp. Remove from the heat and stir in the lemon zest, if using. Set aside.
- Cook the broccoli. Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender. Remove with a slotted spoon, reserving the cooking water.
- Make the sauce. Heat 3 tablespoons olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes and cook gently until fragrant.
- Add the anchovies and cook, stirring, until they dissolve into the olive oil.
- Add the cooked broccoli and a splash of its cooking water. Use the back of a wooden spoon to crush some of the broccoli, leaving some florets intact.
- Cook the pasta. Return the broccoli cooking water to a boil. Cook dried pasta until very al dente, or cook fresh homemade rigatoni for approximately 3–5 minutes. Reserve at least 1 cup pasta water before draining.
- Finish the pasta. Transfer the pasta to the skillet. Toss over medium heat, gradually adding enough pasta water to create a creamy, glossy broccoli sauce that coats the pasta.
- Taste and adjust the seasoning. Be careful with additional salt because the anchovies are already salty.
- Divide among bowls and finish generously with the crispy breadcrumbs and, if desired, a drizzle of extra-virgin olive oil. Serve immediately.
Notes
- Don’t blend the broccoli. Crushing only part of it gives you a creamy sauce while retaining some texture.
- Add the breadcrumbs after plating so they stay crisp.
- I would not add Parmesan: the anchovies and breadcrumbs provide plenty of savory flavor.
Nutrition
BEST PASTA SHAPES FOR BROCCOLI AND ANCHOVY SAUCE
Short pasta is my first choice because it captures both the small pieces of broccoli and the breadcrumbs.
Rigatoni is particularly good because the sauce clings to its ridges and gets inside the tubes.
Mezze maniche gives you the same advantages in a smaller shape.
Orecchiette is another natural choice: the little cups catch pieces of broccoli beautifully.
For something special, make my Homemade Rigatoni Pasta from Scratch and use it here.
FREQUENTLY ASKED QUESTIONS
Does anchovy pasta taste fishy?
Not necessarily. The anchovies melt into the olive oil and become part of the seasoning for the sauce. They provide saltiness and savory depth rather than large pieces of fish.
Can I use dried pasta?
Absolutely. In fact, dried pasta makes this an excellent weeknight recipe. Rigatoni, mezze maniche and orecchiette are all excellent choices.
Can I make broccoli pasta without anchovies?
Yes. Leave them out and adjust the salt to taste. The flavor will be different, but the broccoli, garlic, chili and toasted breadcrumbs still make a delicious pasta.
Should I add Parmesan?
I don’t think this pasta needs cheese. The anchovies provide savory depth and the crispy breadcrumbs give you the finishing texture that grated cheese normally provides.
Can I make the breadcrumbs ahead?
Yes. Toast the breadcrumbs ahead of time and let them cool completely before storing them in an airtight container. Add them to the pasta only when you’re ready to serve so they stay crisp.
WHAT TO SERVE WITH BROCCOLI PASTA WITH ANCHOVIES AND BREADCRUMBS
This is satisfying enough to serve as a main course. I would keep the rest of the meal simple: a light salad or roasted vegetables followed by a seasonal fruit dessert.
STORAGE AND REHEATING FOR RIGATONI WITH BROCCOLI AND ANCHOVIES
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Keep any extra toasted breadcrumbs separate so they remain crisp.
Reheat the pasta gently in a skillet with a splash of water and a little extra-virgin olive oil, then add fresh breadcrumbs just before serving.
I do not recommened freezing as it will change the texture of the pasta.
BEST WINE PAIRING FOR ITALIAN BROCCOLI PASTA
I would pair this pasta with a crisp Italian white that has good acidity and enough minerality to work with the anchovies.
Verdicchio would be my first choice. A dry Vermentino or Falanghina would also work beautifully.
MORE ITALIAN RECIPES FOR YOU
Cauliflower Anchovies Pasta:This simple recipe hits the spot not only for its delicious flavor and interesting texture, but also because it is an easy pantry staple dish ready in 30 minutes!
Traditional Pasta alla Puttanesca:This classic Italian recipe is bold, briny, and ready in just 30 minutes—perfect for a weeknight meal.
Pasta con le Sarde:A classic Mediterranean dish that brings together quintessential Sicilian flavors with distinct Arabic ingredients. Pasta with Sardines is a balanced meal, rich in Omega 3 and packed with proteins.
One Pot Sausage Broccoli Pasta:Pasta, Broccoli and Sausage is a filling combination that will feed you and your entire family in 40 minutes or less. We called it pasta risottata, because you cook it like a risotto, in some water or broth, slowly so that the starch will release and make it creamier.
✨ This Rigatoni with Broccoli, anchovies and breadcrumbs is a great pasta shape and you can easily make it with dry pasta too! I would love to connect with you through my recipe and I will be very appreciative of your comments! If you make this recipe make sure to tag me on Instagram @Italian_kitchen_confessions. To get more ideas follow me on Pinterest.✨
