Best 8 Perciatelli With Broccoli Tomatoes And Anchovies Recipes

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Behold, the Perciatelli with Broccoli, Tomatoes, and Anchovies, a symphony of flavors that will tantalize your taste buds. This delectable Italian dish boasts a unique combination of textures and tastes, with tender perciatelli pasta, vibrant broccoli florets, juicy tomatoes, and savory anchovies. It's a harmonious blend of salty, sweet, and fresh flavors that will leave you craving more. Dive into the culinary journey of this classic pasta dish and discover the secrets to creating an unforgettable meal.

The article presents two enticing variations of this classic recipe. The first recipe, Perciatelli with Broccoli, Tomatoes, and Anchovies, is a symphony of simplicity, allowing the natural flavors of each ingredient to shine through. It's a great option for those who appreciate the purity of fresh ingredients and want to savor the essence of this dish.

The second recipe, Perciatelli with Broccoli, Tomatoes, Anchovies, and Garlic-Lemon Gremolata, adds a layer of complexity with the introduction of a vibrant gremolata. This aromatic condiment, made with garlic, lemon zest, and parsley, brings a zesty brightness that elevates the dish to new heights. It's a perfect choice for those who enjoy bold flavors and want to experience a more sophisticated take on this classic recipe.

No matter which variation you choose, you're in for a culinary treat. So gather your ingredients, embrace your inner chef, and embark on a journey to savor the delightful flavors of Perciatelli with Broccoli, Tomatoes, and Anchovies. Let your taste buds dance with joy as you indulge in this timeless Italian masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

PERCIATELLI WITH BROCCOLI, TOMATOES AND ANCHOVIES



Perciatelli With Broccoli, Tomatoes and Anchovies image

This Southern Italian pasta is inspired by a dish that calls for the light green cauliflower used in Sicily. I love the mix of broccoli, anchovies and olives set off by the sweetness of the currants, but since my son doesn't like currants or raisins, I've made them optional.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, pastas, main course

Time 1h

Yield Serves 4

Number Of Ingredients 12

1/4 cup golden raisins or currants (optional)
1 pound baby broccoli
Salt to taste
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 anchovy fillets, rinsed and chopped
2 teaspoons fresh thyme leaves
1 pound tomatoes, grated, or 1 14-ounce can chopped tomatoes, with juice
8 imported black olives, pitted and chopped
Freshly ground pepper to taste
3/4 pound perciatelli (also sold as bucatini) or spaghetti
2 to 4 tablespoons grated pecorino or Parmesan cheese

Steps:

  • Place the raisins in a small bowl and cover with warm water. Let sit for 20 minutes while you prepare the other ingredients.
  • Bring a large pot of water to a boil, salt generously and add the baby broccoli. Blanch for 4 minutes and, using a skimmer or tongs, transfer to a bowl of cold water. Drain and shake out excess water. If the stems are thick and hard, peel. Chop coarsely.
  • Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies, thyme and tomatoes. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in the olives. Drain the raisins or currants and add, along with the broccoli and about 1/4 cup of the cooking water from the broccoli. Season to taste with salt and pepper. Cover, turn the heat to low and simmer 5 to 10 minutes, stirring occasionally, until the broccoli is very tender and the sauce is fragrant. Keep warm while you cook the pasta.
  • Bring the water back to a boil and cook the pasta al dente, following the timing instructions on the package. Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water. Drain the pasta and transfer to the pan with the sauce. Toss together and serve, sprinkled with pecorino or Parmesan. If desired, drizzle a little olive oil over each serving.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 8 grams, Carbohydrate 77 grams, Fat 12 grams, Fiber 8 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 792 milligrams, Sugar 7 grams

PERCIATELLI WITH GARLIC, WALNUTS, AND TOMATOES



Perciatelli with Garlic, Walnuts, and Tomatoes image

Perciatelli, also called bucatini, is like thick round spaghetti with a hole down the center. Liguine or spaghetti can be used instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

Salt and freshly ground pepper, to taste
1 pound perciatelli
1/4 cup olive oil
3 large cloves garlic, peeled
3/4 cup finely chopped flat-leaf parsley
4 whole canned tomatoes, drained, seeded, and sliced 1/8 inch thick
2 tablespoons breadcrumbs, toasted
2 tablespoons finely chopped walnuts
Pinch of red-pepper flakes
1/4 cup freshly grated pecorino cheese, plus 1 ounce shaved

Steps:

  • Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
  • Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
  • Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.

PASTA WITH ROASTED BROCCOLI, ALMONDS AND ANCHOVIES



Pasta With Roasted Broccoli, Almonds and Anchovies image

This no-fuss weeknight pasta makes marvelous use of basic ingredients found in almost every kitchen - and calls for some smart multitasking: Get the broccoli roasting while the pasta cooks, then create an easy emulsified sauce using butter, anchovies, red-pepper flakes, lemon juice and a splash of pasta cooking water. A sprinkle of toasted almonds provides texture and crunch. This dish is endlessly adaptable: Go for cauliflower instead of the broccoli (or a combination of the two); use parmesan or any other hard cheese in place of pecorino; opt for walnuts or pistachios instead of the almonds - or bypass nuts altogether and use toasted panko or breadcrumbs. If you don't have campanelle or fusilli, that's fine too. Any pasta with plenty of nooks and crannies to capture the buttery sauce will do.

Provided by Colu Henry

Categories     dinner, lunch, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds broccoli, cut into bite-size florets, stems cut into 1/2-inch slices
2 tablespoons olive oil
Kosher salt and black pepper
1 pound shaped pasta, such as campanelle or fusilli
1/2 cup chopped almonds
8 tablespoons unsalted butter (1 stick)
6 to 8 anchovy fillets, roughly chopped
2 garlic cloves, chopped
1/2 teaspoon red-pepper flakes
1/3 cup fresh lemon juice
Grated pecorino, for serving (optional)

Steps:

  • Heat the oven to 425 degrees. On a large sheet pan, toss the broccoli with the olive oil. Season generously with salt and pepper and toss again. Spread the mixture in an even layer and roast until crisp and lightly browned, tossing halfway through to ensure even cooking, 20 to 25 minutes.
  • Meanwhile, bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil and cook the pasta according to package instructions until it's just short of al dente. Reserve 1 cup pasta water and drain.
  • In a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, 4 to 5 minutes. Set the almonds aside and wipe out the skillet.
  • In the skillet, melt the butter over medium heat. Stir in the anchovies, garlic and red-pepper flakes and cook, stirring frequently, until the anchovies have melted into the sauce and the garlic is fragrant, about 2 minutes. Add 1/2 cup of the reserved pasta water along with the lemon juice and simmer until it emulsifies, 2 to 3 minutes.
  • Add the pasta and toss to coat, adding more pasta water as needed. Stir in the roasted broccoli and gently toss and season to taste with salt and pepper. Top with the toasted almonds and serve with cheese, if you'd like.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 14 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 568 milligrams, Sugar 5 grams, TransFat 1 gram

SPICY PASTA WITH BROCCOLI, ANCHOVY, AND GARLIC



Spicy Pasta with Broccoli, Anchovy, and Garlic image

An Italian classic. Sweet, salty, and spicy flavors combine in this unique and tasty pasta and broccoli dish. This dish benefits from being richly coated in olive oil. Serve with a fresh, absorbent slice of focaccia to mop up the sauce.

Provided by Stephen Van Houten

Categories     Seafood     Fish

Time 35m

Yield 2

Number Of Ingredients 8

1 head broccoli, cut into florets
3 tablespoons olive oil, divided
2 pinches salt to taste
½ (16 ounce) package linguine pasta
6 anchovy fillets in olive oil, drained
3 cloves garlic, thinly sliced
½ teaspoon red pepper flakes, or more to taste
1 pinch ground black pepper to taste

Steps:

  • Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
  • Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
  • Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.

Nutrition Facts : Calories 666.9 calories, Carbohydrate 93.7 g, Cholesterol 10.2 mg, Fat 24.7 g, Fiber 8.1 g, Protein 23 g, SaturatedFat 3.7 g, Sodium 652.1 mg, Sugar 6.4 g

MELTED BROCCOLI PASTA WITH CAPERS AND ANCHOVIES



Melted Broccoli Pasta With Capers and Anchovies image

In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.

Provided by Sheela Prakash

Categories     Dinner     Lunch     Pasta     Broccoli     Capers     Anchovy     Breadcrumbs     Garlic     Pescatarian     Dairy Free     Quick & Easy     Healthy     Soy Free     Peanut Free     Tree Nut Free

Yield Serves 4

Number Of Ingredients 9

Kosher salt
2 heads (about 1 pound, or 454g, total) broccoli, cut into bitesize florets
12 ounces (340 g) whole-wheat penne pasta, or other short tubular pasta
3 tablespoons (45 ml) extra-virgin olive oil, divided
1 cup (54 g) panko or Freezer Bread Crumbs (see Note)
4 oil-packed anchovy fillets
¼ cup (36 g) capers, chopped if large (rinsed well if salt-packed)
2 garlic cloves, minced
¼ teaspoon red pepper flakes

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook until bright green and crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a large bowl.
  • Add the pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
  • Meanwhile, toast the bread crumbs. Heat 1 tablespoon (15 ml) of olive oil in a large, high-sided sauté pan or skillet over medium heat. Add the breadcrumbs and sauté until the crumbs are golden brown and crisp, 4 to 5 minutes. Transfer to a small bowl and set aside.
  • Pour the remaining 2 tablespoons (30 ml) of olive oil into the pan. Add the anchovies and sauté until they disintegrate, about 1 minute. Add the capers, garlic, and red pepper flakes. Sauté until fragrant, about 1 minute, and remove from the heat.
  • When the pasta is ready, reserve 1½ cups (360 ml) of pasta water with a measuring cup, then drain the pasta. Add the broccoli and reserved pasta water to the pan and bring to a simmer. Continue to simmer, using a wooden spoon to break the florets into small pieces as they become more tender, until the water is reduced by about half and you've been able to break apart enough florets that you're left with a very chunky mixture, 5 to 7 minutes.
  • Add the pasta to the pan. Cook, tossing and stirring, until the pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from the heat, add half the toasted bread crumbs, and toss again to combine. Serve garnished with the remaining toasted bread crumbs.

FUSILLI WITH BROCCOLI AND ANCHOVIES



Fusilli With Broccoli and Anchovies image

This is Italian country cooking at its best, a simple dish that requires few ingredients and very little time. Use the same pot of water that you use to cook the broccoli for the pasta. Then finish the broccoli and anchovy mixture in a pan while the pasta is cooking, and toss the pasta with the sauce right in the pan.

Provided by Martha Rose Shulman

Categories     quick, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 generous bunch broccoli (about 1 3/4 pounds)
Salt and black pepper
1 pound fusilli pasta
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
4 to 5 anchovy fillets (to taste), rinsed and chopped
1/2 teaspoon red pepper flakes (optional)
Freshly grated Parmesan or pecorino, for serving

Steps:

  • Bring a large pot of water to a rolling boil. Cut broccoli crowns from stems, leaving about 1 inch of stem at the base of each crown; set aside thick stems for another purpose.
  • Salt boiling water generously and add broccoli. Boil 5 to 6 minutes, until tender enough to break apart with a fork.
  • Using a skimmer, tongs or a slotted spoon, transfer broccoli crowns to a bowl of cold water (do not drain water from pot). Drain broccoli, then blot on paper towels. Chop fine.
  • Bring water in pot back to a boil and add fusilli.
  • While fusilli is cooking, heat 2 tablespoons olive oil over medium heat in a wide, heavy skillet and add garlic, anchovies and red pepper flakes, if using. Cook, stirring and mashing anchovies with the back of a wooden spoon, until fragrant, about 1 minute. Stir in chopped broccoli.
  • Add a ladle or two (about 1/2 cup) of the pasta water to the broccoli, season to taste with salt and pepper and stir over medium heat for 5 minutes. Broccoli should be very soft. Remove another ladle of pasta water and set aside.
  • Drain pasta and toss at once with broccoli and remaining olive oil. Add water you set aside if you think it needs more moisture. Serve at once, sprinkled with cheese.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 4 grams

BROCCOLI WITH ANCHOVIES AND GARLIC



Broccoli With Anchovies and Garlic image

Admit it. Broccoli, that ubiquitous vegetable side dish, gets old. This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not. It is not much different - and no more difficult - than your standard broccoli sauté except for the addition of anchovies. If that word normally frightens you, fear not. Here, they are barely detectable as such, but provide a complex salinity that salt alone cannot. You'll never eat boring broccoli again.

Provided by Pierre Franey

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 bunch of broccoli, about 1 1/4 pounds
Salt to taste
3 tablespoons olive oil
1 teaspoon finely minced garlic
1/4 teaspoon dried hot red pepper flakes
1 teaspoon anchovy paste or 4 anchovies, smashed into a paste

Steps:

  • Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
  • Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.
  • Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams

PERCIATELLI WITH SHRIMP AND GARLIC BREADCRUMBS



Perciatelli with Shrimp and Garlic Breadcrumbs image

Yield Makes 4 to 6 servings

Number Of Ingredients 8

8 tablespoons olive oil, divided
2 cups fresh breadcrumbs made from French bread
8 garlic cloves, minced, divided
1 1/4 pounds uncooked peeled, deveined large shrimp
1/2 cup chopped fresh Italian parsley, divided
6 tablespoons drained capers
4 teaspoons (packed) grated lemon peel
12 ounces freshly cooked perciatelli (long hollow pasta), 1 cup pasta cooking water reserved

Steps:

  • Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add breadcrumbs and half of garlic; sauté until crumbs are golden and crisp, about 10 minutes. Transfer to medium bowl.
  • Sprinkle shrimp with salt and pepper. Heat remaining 5 tablespoons oil in same skillet over medium-high heat. Add shrimp and remaining garlic to skillet; sauté until shrimp are just opaque in center, about 3 minutes. Stir in 1/4 cup parsley, capers, and lemon peel. Add cooked pasta and 1/2 cup reserved pasta cooking water. Mix in 1 cup garlic breadcrumbs, adding more pasta cooking water if dry. Season with salt and pepper. Sprinkle with remaining garlic breadcrumbs and parsley.

Tips:

  • Use high-quality ingredients: Fresh, ripe vegetables, flavorful tomatoes, and good quality anchovies will make a big difference in the final dish.
  • Don't overcook the pasta: Perciatelli should be cooked al dente, with a slight bite to it.
  • Sauté the vegetables until they are tender-crisp: This will help them retain their flavor and texture.
  • Use a good quality olive oil: Extra virgin olive oil is best for this dish, as it has a rich flavor that will complement the other ingredients.
  • Season the dish to taste: Add salt, pepper, and red pepper flakes to taste.
  • Serve the dish immediately: Perciatelli with broccoli, tomatoes, and anchovies is best served hot, garnished with fresh parsley or basil.

Conclusion:

Perciatelli with broccoli, tomatoes, and anchovies is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. This dish is also a great way to use up leftover broccoli and tomatoes. So next time you are looking for a quick and easy pasta dish, give this one a try!

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