Farfalle with Broccoli

Farfalle with Broccoli

Photo by Karen_3925

  • Prep Time


  • Total Time


  • Servings



  • 1

    pound farfalle pasta

  • 2

    heads broccoli, trimmed to florets (about 4 cups)

  • ¼

    cup extra-virgin olive oil

  • 4

    tablespoons butter

  • 3

    garlic cloves, chopped

  • 5

    anchovy fillets, diced

  • ¼

    teaspoon red pepper flakes

  • ½

    teaspoon salt

  • ½

    teaspoon freshly ground black pepper

  • ½

    cup grated Parmesan


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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