Farfalle Pasta and Broccoli together, then make a quick sautéed garlic, anchovies and red pepper flakes. It’s not nearly as intense as it sounds. The flavors are warm and natural, toasted together and serve, Farfalle with Brocolli is great anywhere.
This is the perfect pasta for a party, because you can eat it hot or at room temperature. So, it’s still great because I can make it the same morning and then pack it up, take this to the beach and it’s still wonderful. I’m going to start by cooking my Farfalle, now you could make this pasta just really with any short pasta. See they look like little bow-ties.
Now Italian Farfalle actually means butterfly, so it kind of looks like a butterfly as well. So, we’re just using plain broccoli and I’m just going to use the head for this. So, you just cut the stem off and we’re just going to add the florets to the pasta water and sort of flavor the pasta water too, which we’ll use later on to make a sauce. And those only need a couple of minute, so leave those on there. Very nice, because again, you’re going to finish cooking the broccoli as well in the sauté pan.
Usually, I’ve just used extra virgin olive oil, but today I’m going to use extra virgin olive oil and some butter. And the reason I’m doing that is because there is no tomato sauce in this. In about four tablespoons of butter and the combination of the butter and the olive oil is going to create really nice soft rich sauce.
I’m going to get start to my garlic. We’re going to use about three cloves of garlic, just add into the hot oil and butter. Move around just a minute immediately you can smell that wonderful aroma of the garlic. And next, we’re going to add the anchovy, I got five fillets of anchovies. An Anchovy is sort of just little fish and they have this wonderful hardy salty flavor. And that’s what Italian using for as a base, sort of the little secret when you make this pasta. And you’re just going to add that in there, here we go. And start to melt in the butter to the olive oil. Smells so good. Then, some red pepper flakes. That will give a little heat. So, red pepper flakes and a little bit more salt, just like that.
Now, let’s take the broccoli out and add that in there. We’ve got all the broccoli, there we go. We’ll give those with quick sauté and will take the pasta out as well. See how beautiful and green that is? The broccoli starts to absorb of all of those flavors. It’s really yummy.
So, let’s just add the pasta. Let me just taste it, perfect. A little tender kind a bit of bite. Take it out and now we’re going to add a little bit of pasta water. And the pasta water will sort of loosen the sauce up a little bit but also keep the pasta moist, so it’s nice and moist later on.
Now, my favorite thing in the whole world, Parmesan cheese. So, were just going to add some fresh Parmigiano Reggiano right on top. And the cheese is a really important part of this pasta, it does add a lot of flavor. It starts to melt and it creates sort of a thick sauce. I’m going to put it my little—and I will transfer it in here. In that way, pasta is done for a party. Here we go. All the sauce and the anchovies.
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