This simple anchovy spaghetti with broccoli and breadcrumbs dish is THE pasta recipe in my arsenal. It's tasty enough to make for friends (and I do often), but quick enough to whip up on a weeknight. If you're nervous about the anchovies, don't be. They're dissolved into a garlicky soffritto that adds a meaty, funky sophistication that you'll want to keep tasting.

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FOR THIS DISH YOU WILL NEED

YIELDS 4 PORTIONS

4 OZ. NICE 100% DURUM SEMOLINA SPAGHETTI per person (1 LB for 4 portions)
1 LB BROCCOLINI (4oz per person)
4-6oz GRATED PECORINO or PARMESAN (ROMANO ALSO WORKS)
1-2 TBPS BUTTER per every 4 oz portion of pasta ( ROOM TEMP)


FOR THE SOFFRITTO

10-12 GARLIC CLOVES or about 75g total
3 CANS ANCHOVIES or about 75g
100g OLIVE OIL
5g CHILE FLAKE


FOR THE BREADCRUMBS
a rough 1/4c of OLIVE OIL
a rough 3/4c. of PANKO BREADCRUMBS



Link to my 14" nonstick pan:
http://ow.ly/n2cG50BaNOP (not sponsored, just something that I use daily and love)

🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3

#anchovysoffritto #anchovypasta #pastarecipe