Fusilli with broccoli, anchovy and chilli

I love pasta and how versatile it is, trying out this new recipe.  Plus it has anchovies in, which is always a winner in my book.

Serves 4


  • 1/2 tsp chilli flakes
  • 50ml Olive oil
  • 2 x 2 packs of tenderstem broccoli
  • 1 x 114g tin anchovy fillets in olive oil
  • 3 x garlic cloves crushed
  • 150ml creme fraiche
  • grated parmesan to serve
  • 300g fusilli pasta


  • Bring a large pan of water to the boil, cut the ends of the broccoli.
  • In a pan, warm the olive oil over a low heat, then add the anchovies, garlic and chilli.  Break up the anchovies with a wooden spoon until the anchovies melt into the sauce.
  • Cook the pasta as per instructions adding the broccoli to the water when 7 mins to go.
  • Drain the pasta, reserving some of the pasta water.
  • Add the anchovy sauce to the cooked pasta, along with the creme fraiche and some of the pasta water.  Heat through, season and mix well.  Adding more pasta water if it looks dry.
  • Serve with plenty of grated parmesan.



Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s