Farfalle with Broccoli

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Picture of Farfalle with Broccoli Recipe Photo: Farfalle with Broccoli Recipe
Rated 5 stars out of 5
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Total Time:
35 min
Prep
15 min
Cook
20 min
Yield:
4 to 6 servings
Level:
Easy
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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

Directions

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.

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Newest Ratings and Reviews

Read all 203 reviews

  • on June 12, 2013

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    this is an excellent recipe....but after making it about a dozen times and playing with the ratios what is magic for my family includes doubling the garlic (I actually used 16 cloves tonight, double the anchovy, double the red pepper. I use the same cooking times as the recipe, but add some white wine - about 1/2 cup - to the garlic and anchovy saute and reduce before adding the broccoli and pasta to the pan. I use a bit more broccoli, too, as I think the broccoli to pasta ratio should be more equal (heavier on the broccoli. I let it sit in the pan for about 20 minutes, stirring every 5 minutes or so, and I add some olive oil, and maybe a little chicken stock, for the sauce. Finish with a squeeze of lemon before adding the parmesan........unbelievable. This is my favorite comfort food. And try it the next day for left overs.......WOW.

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  • on March 10, 2013

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    This was absolutely delicious! I followed it exactly except for reducing the pasta just a bit. I also added bite sized pieced of chicken and sausage to make it a meal. I'm making it again right now!

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  • on January 15, 2013

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    This is fast and delicious. I made a few mods to use up things in my fridge or as shortcuts. I used the full pound of pasta (gently salt water, add splash of EVOO, a 12 oz bag of prewashed broccoli florets, and chopped up about 3 T of fresh basil, and 2 T of sun dried tomato in oil. I added a T of the oil from the sun dried tomato bottle to the butter and EVOO, then 3 t of bottled chopped garlic and a T of anchovy paste. In addition to the pepper flakes, I added a dash of cayenne. After that cooked for a few minutes, I tossed in a few leftover sliced black olives and the chopped sundried tomato. Combined that mixture w/ the drained pasta/broccoli, alternating with splashes of the grated parm. reggiano. Needed about 1/4 cup of the pasta water to get the consistency right for us. Nom Nom!!

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