Rigatoni with Broccoli and Anchovies

Prepare the ingredients. This is what awaits on your plate – rigatoni with broccoli and anchovies full of bold flavor 🥦🍝 Prepare all your ingredients in advance so the work goes quickly and without delay.

Slice the garlic. Slice the garlic into thin slices.

Prepare the broccoli. Clean the broccoli and divide into small florets; thicker parts of the stem can be cut into smaller pieces.

Sauté the anchovies with the garlic. Heat the olive oil in a pan over medium heat, add the garlic and anchovy fillets. Sauté until the anchovies dissolve and the garlic turns lightly golden (about 1–2 minutes). Be careful not to burn the garlic.

Cook the pasta. Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions (usually 10–12 minutes).

Add the broccoli to the pasta. At halfway through the cooking time add the broccoli to the pasta so it cooks with it but remains slightly crisp.

Combine everything in the pan. Drain the pasta with the broccoli (you can reserve some of the cooking water) and add them to the pan with the anchovies and garlic.

Season. Add chilli to taste, optionally a little of the reserved pasta water, toss and warm for about 2 more minutes so the flavors meld.

Serve the dish. Serve immediately, evenly divided onto plates. Enjoy your meal 🍽️✨Optionally, you can sprinkle a little cheese if you have some.