Servings:
Serves four to six Servings
Ingredients
- 1 pound farfalle (bow---tie -pasta)
- 2 head broccoli, trimmed to florets (about 4 -cups)
- 4 tablespoon unsalted -butter
- 3 tablespoon garlic cloves, -chopped
- 5 tablespoon anchovy fillets, -chopped
Preparation
Baking 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, stir, and cook for another 4 minutes.
Drain the pasta and broccoli, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, heat the olive oil and butter over medium-low 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 the Parmesan cheese.
