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 Ogliarola Monocultivar 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 Ogliarola 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 Ogliarola 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 Olitalia Ogliarola Monocultivar extra virgin olive oil.

Zero-waste pasta with broccoli 3


Congusto was founded in 2003, began as a cooking school for non-professionals, and expanded with a professional program seven years later. In 2015, the Congusto Gourmet Institute launched Italian cooking courses for foreigners, become a leading campus for gastronomic disciplines offering professional cooking, pastry and bakery courses that train the best chefs, pastry chefs, bakers, pizza makers, pasta makers and restaurant managers.

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