The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Anchovy Puttanesca with Roasted Tenderstem & Toasted Seeds
An irresistible Italian classic, featuring our NEW sustainably-sourced anchovies. They'll simmer away in a delicious sauce, starring tangy capers, juicy olives and vibrant tomatoes. On the side, crunchy tenderstem broccoli, roasted 'til perfection. Toss through brown rice fusilli and finish with a more-ish toasted seed topping for the perfect bite. Buon appetito!
1/3 daily fibre
11 plants
Low sat fat
Serving size
Ingredients
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 6 garlic clove
- 30g multi seed mix (Linseeds Brown 37.5%, Sunflower seeds 37.5%, Chia Seeds 15%, Pumpkin seeds 10%)
- 40g rocket
- 1 unwaxed lemon
- 240g Tenderstem broccoli
- 400g passata (tomatoes, salt, citric acid)
- 1 onion
- 20g capers (Water, Salt, Vinegar)
- 1 tsp chilli flakes
- 250g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
- 100g anchovy fillets marinated with lemon peel (Fish) (anchovy fillets, sunflower oil, lemon peel, water, spirit vinegar, salt, citric acid)
- 200g baby tomatoes
Nutritional Information
Calories: 486
Protein: 18g
Carbs: 64g
Fat: 17g
Anchovy Puttanesca with Roasted Tenderstem & Toasted Seeds
An irresistible Italian classic, featuring our NEW sustainably-sourced anchovies. They'll simmer away in a delicious sauce, starring tangy capers, juicy olives and vibrant tomatoes. On the side, crunchy tenderstem broccoli, roasted 'til perfection. Toss through brown rice fusilli and finish with a more-ish toasted seed topping for the perfect bite. Buon appetito!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull a out a large frying pan, a measuring jug, a grater, a sieve & a medium bowl
Do the prep & roast the broccoli
- Trim and cut the broccoli into thirds. Finely chop or crush the garlic. Thinly slice the onion. Zest and halve the lemon. Finely chop the olives and capers. Halve the tomatoes. Finely chop the anchovies
- Place the broccoli onto the lined baking tray, toss with 1 tsp oil, a pinch of salt and pepper. Roast for 8-9 mins, until softened
Make the topping & cook the pasta
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add one-quarter of the garlic and cook for 1 min
- Add the seed mix and cook for 2-3 mins until golden. Add the lemon zest and season with salt and pepper. Remove from the pan and set aside for later
- Add the fusilli to the saucepan and boil for 10-11 mins, until cooked, then drain
Puttanesca time
- Meanwhile, reheat the frying pan with 1 tbsp oil on medium heat. Once hot, add the remaining garlic, the anchovies and half the chilli flakes and cook for 2 mins. Add the onion and cook for 4-5 mins, until softened
- Add the capers and olives, passata, tomatoes and 100ml water. Bring to a boil and simmer for 4-5 mins, until thickened. Season with salt and pepper
- Stir through the cooked pasta and roasted broccoli. Add a splash of water if needed
Last bits & plate up
- In the medium bowl, mix the rocket with the juice from half the lemon and 1 tsp oil. Season with salt and pepper
- Serve the puttanesca fusilli into bowls. Sprinkle over the topping. Serve the rocket alongside. Garnish with the remaining chilli flakes, if you'd like more spice, and the remaining lemon, cut into wedges
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