Zero-waste pasta with broccoli

by Vincenzo Troìa - Congusto Gourmet Institute



  • 1 - Broccoli, with stem and leaves 
  • 350 gr. - Giant fusilli
  • 4 - Anchovies
  • 1 - Chilli pepper 
  • 200 gr. - Tomato purée
  • Q.s. - Olitalia Monocultivar Ogliarola Extra virgin olive oil
  • 1 - Garlic clove
  • Q.s. - Salt
Zero-waste pasta with broccoli 1
Zero-waste pasta with broccoli 2

Extra virgin olive oil

Monocultivar Ogliarola Extra virgin olive oil

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  • 1

    Boil the broccoli stalks and leaves in salted water (10 g salt per litre) for 8 minutes.

  • 2

    Separately, pan-fry the garlic with 2/3 of the anchovies, the chilli pepper and some extra virgin olive oil. When the garlic is golden brown, take it away and add the tomato purée. Cook for 20 minutes, then blend the sauce.

  • 3

    While the tomatoes are cooking, blend the cooked broccoli stalks and leaves with a drizzle of extra virgin olive oil. Cook the pasta al dente and toss it with the broccoli cream.


Food plating

Place the pasta on a dish and arrange it as you prefer; add some tomato sauce, the remaining anchovies and a drizzle of Monocultivar Ogliarola Extra virgin olive oil.