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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Giada De Laurentiis made this on her show and it looked soooo good! I could smell it through the tv! I have edited this recipe to cut the fat content and try to lighten the recipe. I think this should work better. EDITED: I made this for dinner tonight, but I had to make it with corkscrew pasta (DSS ate the bowties for a snack). I think it worked wonderfully...the ridges held the sauce nicely. This is a great dish and I will be making this often. The pepper does sneak up on you, so beware!! I also only used 3 anchovy fillets, which I found to be the perfect amount!! Adds a very nice depth to the dish. Ingredients:
1 lb farfalle pasta (bowtie) |
2 heads broccoli, trimmed to florets (4 cups) |
4 tablespoons olive oil |
4 tablespoons butter |
3 garlic cloves, chopped |
5 anchovy fillets, diced (i used 3) |
1/4 teaspoon red pepper flakes |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 cup parmesan cheese, grated |
Directions:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook, stirring occasionally, for 5 minute.
3. After 5 minute add the broccoli florets to the pasta and stir. Cook for another 4 minute.
4. Drain pasta and broccoli, reserving 1 cup of the pasta water.
5. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat.
6. Add the garlic, anchovies, and red pepper flakes and cook for 5 minute.
7. Add the broccoli and pasta; toss to coat.
8. Add some of the pasta water to make a nice sauce. Season with salt and pepper and Parmesan cheese and toss again to melt some of the cheese and thicken the sauce.
9. Transfer to a platter to serve.
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