Spicy Spaghetti with Broccoli



  • 3 tablespoons GEA Extra Sunflower Oil
  • 200 g spaghetti
  • Salt
  • 400 g broccoli
  • 10 g fresh ginger
  • 3 anchovy fillets in oil
  • 1 garlic clove
  • 1 teaspoon hot chili paste
  • Half a lime
  • A little sugar


Divide broccoli into small florets. Peel the stems and cut into smaller pieces. Put the spaghetti in boiling salted water and cook until al dente. Drain off almost, but not quite, all the water. Three minutes before the end of cooking time, add broccoli to spaghetti, bring to a boil and cook until desired tenderness is reached.

Peel and crush garlic. Peel the ginger and chop it very finely. Chop the sardines too. Pour the spaghetti and broccoli into a colander and drain well. Heat the oil in a large non-stick frying pan. When the oil is hot, add the garlic, ginger, anchovies and chilli paste, and sauté briefly. Add the spaghetti and broccoli. Pour in lime juice, add a little sugar and mix together.

Bon appétit!