Farfalle with broccoli & anchovy sauce
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3 people made this
Farfalle pasta and crisp-tender broccoli are tossed with a savoury anchovy-garlic sauce and topped with freshly grated Parmesan in this tasty dish.
6 cups broccoli florets (450 g)
500 g farfalle pasta
1/4 cup olive oil
45 g anchovies, chopped
3 cloves garlic, chopped
1/2 teaspoon dried crushed chillies
1/4 cup grated Parmesan cheese
- Cook the broccoli florets in a little water in a medium saucepan for about 8 minutes or until crisp-tender, then drain.
- Meanwhile, cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain and keep warm.
- Heat the oil over gentle heat in a medium saucepan. Add the anchovies, garlic and chilli and cook for 5 minutes. Add the broccoli to the pan and mix well.
- Stir the sauce through the drained pasta, mixing thoroughly. Serve in individual bowls and sprinkle with the Parmesan.
Did you know?
One cup of cooked broccoli has more vitamin C than a fresh orange. Vitamin C enhances iron absorption, making lightly cooked broccoli an ideal companion for iron-rich poultry, seafood or meat.
Altered ingredient amounts.
I quartered the oil, added 3/4 cup of light cream at end of cooking, (double garlic - but I always do that) and used gnocchi instead.
- 03 Aug 2010
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