Fusilli with Broccoli, Garlic and Anchovies

Author: Canadian Living

  • Portion size 4 servings


  • 5 cups fusilli pasta
  • 5 cups orecchiette pasta
  • 4 cups broccoli florets
  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic minced
  • 1 pkg anchovy fillet chopped
  • 1/4 teaspoon pepper
  • 3/4 cups fresh bread crumbs
  • 1/2 cup freshly grated Parmesan cheese


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Fill large pot (about 24 cups/6 L) with 20 cups (5 L) water and 2 tablespoons (25 mL) salt ; bring to boil. Add pasta; cook for 8 minutes. Add broccoli; cook for 2 minutes or until tender-crisp and pasta is tender but firm. Drain well and return to pot.

Meanwhile, in skillet, heat oil over medium-low heat; cook garlic, stirring occasionally, for 3 minutes. Stir in anchovies and pepper until anchovies are dissolved. Fill pasta bowls with hot water to warm.

Add anchovy mixture, bread crumbs and half of the Parmesan to pasta mixture; toss to coat. Empty bowls, spoon in pasta. Sprinkle with remaining cheese.

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Fusilli with Broccoli, Garlic and Anchovies