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Pasta and broccoli fast

With almonds and fried bread

by Ada Parisi
5 min read
Pasta e broccoli veloce

The Quick pasta and broccoli with almonds and fried bread It's one of my Sicilian Jolly Recipes favorites in the kitchen. A Very fast plate as you can see in the VIDEO RECIPE and, with a small variation, even vegan. In essence it is a family variant of the best known pasta with broccoli Sicilian style, which we call ‘pasta with broccoli arriminati’. The main difference is that instead of raisins and pine nuts I put Capers, that give the dish a savory touch together with the anchovies in oil. Is, instead of pecorino cheese, some’ by Fried bread with toasted almonds for a crunchy note.

Sicilian first courses with broccoli or cauliflower

The vegetable-based first courses are in the DNA of the Sicilian cuisine, just think of two beloved traditional first courses: the pasta with cauliflower arriminated in red (you can also find us in VIDEO RECIPE) or in the simplest white variant. Is, with Sicilian broccoli, to try also the pasta with broccoli and sausage: a decidedly more robust and tasty first course. Without forgetting the Sicilian broccoli and scamorza lasagna or delicious baked pasta with broccoli and bacon.

This is a Perfect first course for a quick and healthy lunch: abound with vegetables and do not throw away the boiling water of broccoli. Use it to cook pasta: the taste will be more intense. Instead of almonds you can also use pine nuts or hazelnuts. And now I wish you good day.

Pasta e broccoli veloce


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.7/5
( 3 voted )


1 kilogram of Sicilian broccoli

350 grams of pasta

a clove of garlic

anchovies in oil (Optional)

a handful of capers

extra virgin olive oil, to taste

Salt, to taste

a handful of almonds

stale bread or grated bread, to taste


Pasta and broccoli fast

As you can see in the VIDEO RECIPE the pasta and broccoli fast is really quick and easy to prepare. You can prepare the seasoning even in advance of hours or a couple of days and store it in the refrigerator.

Clean the broccoli by removing the hardest parts and carefully washing the dark green leaves and flowers. Boil the vegetables in plenty of salted water for 10 minutes. Store broccoli cooking water: you will need it to cook the pasta.

Brown a clove of garlic cut in half in extra virgin olive oil. Then, over a very low heat, add the anchovies in oil and stir until they have melted. Add the broccoli and brown over medium heat, turning them from time to time, until they are slightly wilted. Add the salted capers as well, after washing them carefully or keeping 10 minutes soaking in water. My grandmother could brown them without adding cooking liquid: broccoli formed a sort of very tasty crust, but to do it you need to abound with oil. If you want a lighter dish, I suggest you add some of the broccoli cooking water.

While the broccoli bake, brown in a pan the finely chopped stale bread or the breadcrumbs in a little extra virgin olive oil. Add the almonds cut into small pieces: I like to use unpeeled almonds, because they contain more fiber and have more taste.

Boil the pasta in the broccoli cooking water. Drain the pasta al dente and sauté it in a pan with the broccoli. If you want a creamier seasoning, gradually add a little' of pasta cooking water. Serve pasta and broccoli quickly completing the dish with fried bread with almonds. Bon appétit.

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