Ingredients

1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan

Instructions

Bring a large pot of salted water to a boil over high
heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta
and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and

red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the
reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with
Parmesan.