This is my go-to pasta dish when I can’t be bothered to cook, minimal mess, minimal effort but full of flavour and some green stuff in there too!






Skill level

Average: 3.3 (22 votes)


  • 150 g dried spaghetti
  • 50 ml extra-virgin olive oil
  • 4 large garlic cloves, finely chopped
  • 1 long red chilli, finely chopped
  • 50 g anchovies in olive oil (preferably Ortiz)
  • ½ head broccoli, broken into small florets, stalk julienned
  • 1 large Roma tomato, diced
  • ½ bunch parsley, leaves picked and roughly chopped  
  • 1 lemon, juice  
  • salt and pepper, to taste
  • Parmigiano Reggiano, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Bring a large saucepan of salted water to the boil. Add the spaghetti and cook until al dente.
  2. Meanwhile, heat a large frying pan over medium–high heat. Add the olive oil, garlic and chilli and stir until light golden and fragrant. Add the anchovies including their oil and stir until they begin to ‘melt’.
  3. Add the broccoli florets and stalk, the tomato and a ladle full of the spaghetti water and simmer until the tomatoes have broken down and the sauce has thickened up a little. Add most of the parsley and lemon juice, then remove from the heat until the spaghetti is cooked.
  4. Once al dente, drain the spaghetti and add to the frying pan. Return the pan to high heat and toss until the pasta is well coated with the sauce. Season with salt and pepper as required. Serve with the remaining parsley and lashings of grated Parmigiano Reggiano.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.