Anchovy Puttanesca with Brown Rice Fusilli, Tenderstem Broccoli & Olives

Serving size

1 person 2 people 4 people

Ingredients

100g Anchovy fillets, simply marinated (use half) (Fish)

(marinated anchovy fillets (water, spirit vinegar, salt, citric acid), sunflower oil)
120g brown rice fusilli pasta (Soya)

(Brown rice flour 100%)
200g passata

(tomatoes, salt, citric acid)
½ tsp chilli flakes
30g Pitted Kalamata Olives

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
1 handful of fresh flat-leaf parsley
1 pepper
180g Tenderstem broccoli
1 onion
1 unwaxed lemon
3 garlic clove

Allergens

Contains: Fish

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	477Kcal
	408kJ	1997kJ
Fat	3.1g	15g
of which saturates	0.5g	2.5g
Carbohydrates	14g	68g
of which sugars	3.0g	15g
Protein	3.5g	17g
Salt	0.26g	1.3g
Fibre	2.4g	12g

Ingredients

100g Anchovy fillets, simply marinated (use half) (Fish)

(marinated anchovy fillets (water, spirit vinegar, salt, citric acid), sunflower oil)
1 handful of fresh flat-leaf parsley (use half)
30g Pitted Kalamata Olives (use half)

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
1 pepper
200g passata (use half)

(tomatoes, salt, citric acid)
0.5 tsp chilli flakes (use half)
180g Tenderstem broccoli (use half)
3 garlic clove
120g brown rice fusilli pasta (use half) (Soya)

(Brown rice flour 100%)
1 unwaxed lemon (use half)
1 onion (use half)

Allergens

Contains: Fish

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	89Kcal	530Kcal
	371kJ	2218kJ
Fat	2.8g	17g
of which saturates	0.5g	3.0g
Carbohydrates	12g	73g
of which sugars	3.0g	18g
Protein	3.9g	23g
Salt	0.28g	1.7g
Fibre	2.2g	13g

Back

1/3 daily fibre 4 of 5 a day Low sat fat

Anchovy Puttanesca with Brown Rice Fusilli, Tenderstem Broccoli & Olives

Prep time: 15 mins

Total time: 25 mins

Cuisine: Italian

Food group: Fish

An irresistible Italian classic, featuring our sustainably-sourced anchovies. They'll simmer away in a delicious sauce, starring tangy juicy olives and vibrant tomatoes. On the side, crunchy tenderstem broccoli, roasted 'til perfection. Toss through brown rice fusilli and finish with a fresh parsley topping for the perfect bite. Buon appetito!

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large frying pan, a medium saucepan, a sieve & a measuring jug

Do the prep

Trim the broccoli. Finely chop or crush the garlic. Finely slice the onion. Cut the lemon into wedges. Finely chop the parsley
Thinly slice the olives. Dice the pepper into 1cm chunks. Finely chop the half pack of anchovies

Make the puttanesca sauce

Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the garlic, anchovies and half the chilli flakes (for those who'd like the heat), then cook for 2 mins
Add the onion and pepper and cook for 4-5 mins, until softened. Stir in the olives, passata and 75ml water (40ml for 1 person). Bring to a boil and simmer for a further 8-10 mins, until thickened. Add a splash of water if it looks dry. Season with salt and pepper

Cook the pasta & broccoli

Place the broccoli onto the lined baking tray, toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10-12 mins, until softened
Meanwhile, bring the medium saucepan filled with salted water to the boil. Once boiling, add the fusilli to the saucepan and boil for 10-11 mins, until cooked, then drain and stir through the puttanesca sauce until combined. Season to taste with salt and pepper

Plate up

Share the puttanesca pasta between bowls, with the broccoli alongside. Sprinkle over the parsley. Garnish with the remaining chilli flakes (for those who'd like the heat) and the lemon wedges to finish