Farfalle with broccoli & anchovy sauce
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Picture by:
Janet Mitchell
Farfalle pasta and crisp-tender broccoli are tossed with a savoury anchovy-garlic sauce and topped with freshly grated Parmesan in this tasty dish.
Ingredients
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
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- 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.
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Reviews (2)
0
- 03 Aug 2010
0
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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