Riverford Wicked Leeks
Spaghetti with broccoli recipe image

Print Spaghetti with broccoli

A clean, uncluttered pasta dish with anchovies, chilli and broccoli. This calls for very few ingredients – most from the store cupboard – and is ready in a trice: an ideal last-minute dinner. Add more or less chilli and anchovies according to taste.


  • 90g dried spaghetti
  • 100g broccoli, cut into small florets & thinly sliced stalks
  • 1 tbsp olive oil
  • ½ fresh red chilli, deseeded & finely chopped, or a few dried chilli flakes
  • 1-2 anchovies, chopped
  • 25g breadcrumbs (use stale bread)
  • Olive oil


  1. Cook the spaghetti according to the packet instructions.
  2. Three minutes before it is ready, add the broccoli to the pan.
  3. Meanwhile heat the oil in a frying pan and add the chillies, anchovies and breadcrumbs. Fry until the breadcrumbs are golden.
  4. Drain the pasta and broccoli and toss in a bowl with ¾ of the breadcrumb mixture.
  5. Drizzle with a little olive oil and serve with the other ¼ of the breadcrumb mixture sprinkled on top.
want to cook with fresh ingredients? try one of our award winning veg boxes