Spaghetti with Broccoli sauce and anchovy with lemon flavor

Serves : 4


  • 400g Spaghetti ; 200g Broccoli
  • 8 anchovy fillets in oil
  • grated zest of 1 lemon
  • 2 tablespoons Extra Virgin Olive Oil by Di Augusto
  • salt and water, to taste

Rinse and peel the Broccoli and make it cut into florets, stems peeled. Heat two tablespoons of Extra Virgin Olive Oil in a medium pan and add the broccoli. Cook over low to medium heat, for a short time, adding salt as needed and put water. Leave this to cook on a medium heat for about 10/15 minutes, till the broccoli will be tender. Add salt as needed and then mix with a robot. Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. 

Cook the spaghetti to "al dente" and drain them directly into the bowl with the broccoli cream and toss well in order the broccoli cream coat with spaghetti. Serve spaghetti and complete with anchovy fillets chopped and grated lemon zest. Add a teaspoon of Extra Virgin Olive Oil in order to mitigate the pungent vegetable notes of this dish with a fresh sweetness.