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Broccoli & anchovy penne

Broccoli & anchovy penne

A deliciously stealthy way to include greens. The anchovies season and add savoury depth.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

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4.5 out of 5 stars(3) Rate this recipe
HealthySource of fibre1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 tbsp Essential Olive Oil
  • 50g can Cantabrian anchovies
  • 3 clove/s garlic, thinly sliced
  • ½ tsp chilli flakes (optional)
  • 500g (about 1½ heads) Essential Broccoli, roughly chopped, including the peeled stalk
  • 350g vegetable stock, made with a cube
  • 360g Essential Penne
  • 1 Essential Lemon, scrubbed, zest and a squeeze of juice
  • 3 tbsp Essential Grated Parmigiano Reggiano DOP, plus extra to serve


  1. In a large saucepan, heat the oil, the contents of the anchovy tin, the garlic and chilli flakes (if using). Fry gently for about 2 minutes, until the garlic is tender and the anchovies are melted.

  2. Add the broccoli, toss to coat in the garlicky oil, then pour in the stock and simmer for 20-25 minutes, until the broccoli has broken down and the sauce is thickening. Mash a little if needed.

  3. Cook the penne in salted boiling water for 12 minutes, reserving a mug of cooking water, then drain. Tip the pasta into the broccoli sauce. Stir through the lemon zest, a squeeze of juice, the 3 tbsp cheese and a splash of pasta water. Grind over lots of black pepper and sprinkle with extra cheese before serving.

Cook’s tip

You can use frozen broccoli for this recipe – just add it in straight from the freezer. To make it vegetarian, leave out the anchovies adding a little extra oil and some chopped rosemary instead. Swap the parmesan for a vegetarian hard cheese. 


Typical values per serving when made using specific products in recipe


1,810kJ/ 429kcals



Saturated Fat












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Overall rating (4.5/5)

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