Ingredients Jump to Instructions ↓

  1. 1 pound farfalle pasta

  2. 2 heads broccoli , trimmed to florets (about 4 cups)

  3. 1/4 cup extra-virgin olive oil

  4. 4 tablespoons butter

  5. 3 garlic cloves, chopped

  6. 5 anchovy fillets, diced

  7. 1/4 teaspoon red pepper flakes

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon freshly ground black pepper

  10. 1/2 cup grated Parmesan

Instructions Jump to Ingredients ↑

  1. 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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