| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound farfalle pasta
- 2 heads broccoli, trimmed to florets (about 4 cups)
- 1/4 cup extra-virgin olive oil
- 4 tablespoons butter
- 3 garlic cloves, chopped
- 5 anchovy fillets, diced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan
Instructions
- 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 and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
- Meanwhile, in a large skillet, heat the olive oil and butter over medium 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 Parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 507 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 32 mg |
| Sodium | 400 mg |
| Serving Size | 1 of 6 servings |
| Calories | 507 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 32 mg |
| Sodium | 400 mg |
Reviews
This is a sham to how it should be made, this dish was made during the Great Depression in New York Italy and even Italy though you are missing bread crumbs. You shouldn’t use fresh anchovies. Anchovies in olive oil with capers… it was the Great Depression… deep fry them then add garlic and then Add bread crumbs. Let all of the bread crumbs absorb the oil and anchovies….then add pasta and Al dente broccoli and stir. It should look dark brown. You can add Parmesan on top though cheese was expensive during the depression and lemon after so not to make it bitter…..
I love reading reviews before starting a new recipe; I get ideas to personalize everything I cook. I consider any recipe to be a starting point.
I used 8 ounces of orecchiette, didn’t have farfalle, but kept the same amount of oil, butter, garlic, red pepper.
Added a can of drained, rinsed garbanzo beans to the garlic, anchovy, red pepper after a couple minutes, to make this a main course.
At one reviewer’s suggestion, I then
added about 1/2 cup white wine and let it boil down before adding the pasta and broccoli to the pan. I did add about 1/2-3/4 cup pasta water at the end, and then about 1/4 cup of chopped fresh basil.
Served with a tiny sprinkle of fleur de sel, ground pepper and Parmesan.
Husband said, “write down your changes, this is so good!”
Thanks to the reviewers for good ideas!.
I used 8 ounces of orecchiette, didn’t have farfalle, but kept the same amount of oil, butter, garlic, red pepper.
Added a can of drained, rinsed garbanzo beans to the garlic, anchovy, red pepper after a couple minutes, to make this a main course.
At one reviewer’s suggestion, I then
added about 1/2 cup white wine and let it boil down before adding the pasta and broccoli to the pan. I did add about 1/2-3/4 cup pasta water at the end, and then about 1/4 cup of chopped fresh basil.
Served with a tiny sprinkle of fleur de sel, ground pepper and Parmesan.
Husband said, “write down your changes, this is so good!”
Thanks to the reviewers for good ideas!.
Addendum: the best part of this recipe is cooking the broccoli in with the pasta – keeps it moist and tender, unlike sautéing it (which genre makes it tough). I have used this recipe as a base (cook pasta with broccoli, then add to various sauces), tonight: sautéed pancetta, shallots, garlic, red pepper, then added garbanzo beans and roasted red peppers, along with dried basil and Penzey’s Greek seasoning, some white wine, threw in a bag of spinach, then the pasta and broccoli, some Parmesan cheese, black pepper, and cubes of mozzarella.nothing like the original recipe, but cooking the broccoli with pasta is brilliant. A most excellent meal. Could add anything to this mix for variety.
Just made this, and it was sooooo good! I’m vegetarian and just made the recipe the way it was and it still came out great!
The anchovies are key, smell wonderful while melting into the garlic, and add just the right flavor, even if it isn’t recognizable. Don’t tell anyone, and they’ll never guess…Perfect side dish to get the grandkids to eat veggies.
TASTY!
This is a tried and true recipe. I’ve been making it for years and it’s surprising how good the anchovies are in it. Keep it a secret from all that anchovies are in it. They will notice a good “taste” but will not know what it is.
Surprisingly simple yet really, really tasty. I halved the recipe except I still used the same amount of broccoli, garlic and spices. I substituted bacon for anchovies (6 slices). I added a splash of lemon juice and chopped cilantro for brightness. Make sure you season it well with salt at the end for the flavors to shine through. Will definitely make again!
This is my “All Time Favorite” pasta dish since I watched the episode forever ago. Have been making this for years and it’s always a winner winner in our house.
Doubled the garlic & used 6 cups of thawed frozen organic broccoli. Used nearly 2 cups of reserved pasta water. Delicious & easy.
So delicious! I used 1/2 lb of penne, since I already began when I realized I did not have farfalle. I actually was wishing for a bit more of a bite. I will double the sauce ingredients next time.