Broccoli and roasted tomatoes pasta

A bright green pasta dish rich in flavor and ready in 30 minutes (roughly).

Broccoli and roasted tomatoes pasta

  • Servings: 2
  • Difficulty: easy
  • Print



  • 120g pasta
  • 2 broccoli (around 400/500g)
  • 2 handful cherry/plums tomatoes
  • 4 anchovies fillet
  • 1 tsp cane sugar
  • salt
  • pepper
  • chilly flakes
  • 2 tbsp olive oil
  • parmesan


  1. Preheat the oven at 180°C.
  2. Cut the tomatoes in half. Place the tomatoes over a baking tray, drizzle with 1 tbsp olive oil, a pinch of salt, pepper and sugar.
  3. Bake the tomatoes for around 15 minutes. Once they are caramelized you can take them off.
  4. Bring a pot of water to boil.
  5. Wash and cut the broccoli florets. You can eat the stem too – I like to peel it to remove the first green layer and then eat it raw or boiled.
  6. Boil the broccoli florets and stem. In the same pot you will boil the pasta so keep the water.
  7. Drain the broccoli and keep some florets to garnish your dish.
  8. Bring the pot of water where you boil the broccoli florets to boil again, add a pinch of salt and add the pasta following the cooking instruction on the pack.
  9. Put the boiled broccoli into a food processor and blend with 2/3 tbsp of water until you obtain a smooth cream.
  10. In a large pan heat 1 tbsp olive oil, add the anchovies and chilly. Let it stir fry for a few minutes and then add the broccoli sauce, stir and adjust with salt and pepper.
  11. Once the pasta is ready, drain it and add it to the pan with the broccoli sauce.
  12. Garnish your pasta with some broccoli florets and grated parmesan.


Per Serving:

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