| Farfalle con Broccoli |
Author: Oven Love
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
adapted from The Geometry of Pasta, via Suzie the Foodie- http://suziethefoodie.blogspot.com/2010/11/geometry-of-pastas-farfalle-con.html
Ingredients
- 1/3 lb farfalle (bowtie) pasta
- 1 head broccoli, cut into florets
- 2 cloves garlic, thinly sliced
- 3 tablespoons olive oil
- 3/8 teaspoon red pepper flakes
- 3 salted anchovy filets or anchovy paste (omit if necessary and add a little extra salt to compensate)
- 1/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- fresh cracked black pepper
Instructions
- Bring a large pot of salted water to boil. Add pasta and broccoli florets and boil until al dente (it should still have a little bite to it). Meanwhile, fry the garlic in olive oil until fragrant. Turn off the heat and add red pepper flakes to the garlic oil.
- Crush the anchovies with a little oil to make a paste (or use a bit of anchovy paste per your taste). When the garlic oil stops sizzling, add the anchovies and mix with a wooden spoon. Mix in the cream and return it to the heat. Drain the pasta and add it to the sauce.
- Cook together until the sauce thickens. Add the parmesan and some freshly ground black pepper. If the sauce gets too thick and sticky, add some pasta water.
Recipe by Oven Love at https://www.ovenloveblog.com/farfalle-con-broccoli-2/