Photo: Farfalle with Broccoli Recipe
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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By sheadun
Houston, TX
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.
By Shauna Jane
Oxford, 61
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!
By diddlebits
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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