John Myers
Broccoli Spaghetti with Breadcrumbs
The perfect broccoli spaghetti with breadcrumbs recipe with a picture and simple step-by-step instructions.
- 4 tbsp Breadcrumbs
- 1 tbsp Butter
- 1 tsp Cayenne powder
- 250 g Fresh broccoli
- 1 Clove of garlic
- 4 Anchovy fillets in oil
- 180 g Spaghetti
- 3 tbsp Oil
- 1 tsp Capers
- Pepper from the grinder
- Salt
- Bring a large pot full of water to the boil. Roast the breadcrumbs in a pan over medium heat for about 5 minutes until light brown without fat. Add the butter and continue toasting briefly. Season with cayenne powder and remove from the pan.
- Clean the broccoli and cut into florets. Chop 1/3 of the florets finely. Chop the garlic clove and anchovy fillets and add salt to the boiling water. Cook the spaghetti in it according to the instructions on the packet. Add the broccoli florets for the last 5 minutes and cook at the same time.
- Heat the oil in a pan. Fry the chopped broccoli and garlic in it for 3 minutes. Add the anchovies and capers (glass drained). Drain the pasta, collecting 150 ml of pasta water. Add the broccoli pasta and pasta water to the pan and mix everything well Serve sprinkled with the crumbs and pepper from the mill.
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