Farfalle with broccoli & anchovy sauce

Farfalle with broccoli & anchovy sauce


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.

Janet Mitchell

Serves: 4 

  • 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

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Cook the broccoli florets in a little water in a medium saucepan for about 8 minutes or until crisp-tender, then drain.
  2. Meanwhile, cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain and keep warm.
  3. 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.
  4. 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.

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Reviews (2)


- 03 Aug 2010


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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