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 Brown Rice Fusilli, Tenderstem Broccoli & Olives
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!
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- ½ x 100g Anchovy fillets, simply marinated (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
Nutritional Information
Calories: 477
Protein: 17g
Carbs: 68g
Fat: 15g
Ingredients
- ½ x 100g Anchovy fillets, simply marinated (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)
Nutritional Information
Calories: 530
Protein: 23g
Carbs: 73g
Fat: 17g
Anchovy Puttanesca with Brown Rice Fusilli, Tenderstem Broccoli & Olives
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!
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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
- 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
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