Farfalle with Broccoli

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It was good even though I messed up a bit. I over cooked the garlic a little leaving it with a slight bitter taste. But I think this actually gave it a bit more flavor. Also, following the suggestions to reduce the amount of pasta, I used 3/4 lb and it turned out a bit greasy. But with this amount, there was a good pasta to broccoli ratio. Next time I will add the sauce to the pasta by taste to ensure I don't add too much.

I will definitely make this again.

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This has become my family's favorite pasta and veggie dish. Other reviewers are right -- you can reduce the amount of pasta, and using anchovy paste makes it even easier. The flavor combination is delectable, and I find that a sprinkling of fleur de sel on the finished dish makes it even better.

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My 100% italian Aunt made a similar recipe for me 15 years ago and it could of been considered "bland" as well. BUT it is suppose to be very simple. Not all italian food is blasting with flavor. Let the olive oil and garlic support the flavor of the broccoli. I added salt to taste and used the best olive oil in our house (as I do with oil based pastas. I also fried bacon instead of using anchovies. My advice... INVEST IN QUALITY OLIVE OIL!!! =

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According to those I cook for, both regularly and for vistors, I am a good cook. However, though I follwed this dish to the letter, both my family and I found this to be extremely bland, and even a bit distasteful. I expected more from a true Italian chef. I suppose that I have spoiled myself and my family with the dishes I create myself.

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Easy to prepare. easy to change up with what's in my garden. My vegetarian son loved it and so did the carinvores.Healthy and light!

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So good! I followed the recipe for the sauce exactly, but halved the pasta per other reviews. More pasta than that would have been too dry. Excellente!

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This is a summer standard for me. I like to use anchovy paste instead of diced anchovies - largely because I can never figure out what to do with the anchovies that are left in the can. I do add in a little more olive oil and butter so that the sauce coats all of the pasta.

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An outstanding pasta dish. I can't believe it was so tasty, given how simple it is. But the flavors really worked. I loved this combination of anchovies and butter and broccoli. My mother always requests that I make it for her.

I agree with one of the comments that I think this dish has too much pasta for the amount of sauce. I think either the ingredients for the sauce should be doubled or the amount of pasta should be cut back in half to have the right ratio of sauce to pasta.

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I use this recipe all the time!! Last night I switched it up a bit and put marinated veggies on the grill, and threw them in with the pasta, olive oil and peccorino romano. TO DIE FOR.

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Easy-healthy-and delicious! I added some sundried tomatoes, as so many other things could be added to this base. The leftovers needed a little extra sauce, so I am giving it 4 stars.