This is a great and easy recipe from Giada de Laurentiis (one of my favourites). It’s from her Everyday Pasta book, which is terrific as are all her others (yes I have them all!). Best of all the kids gobbled it up for our “Meatless Monday” dinner this past week.
So, I bought anchovy paste just to make this. I was curious, so I figured why not! I love having to buy a new ingredient – expands my repertoire and exposes us to new flavours. The recipe called for 5 anchovy fillets, however knowing I wouldn’t use the rest, I opted for the long-storing option of the paste. The tins of anchovies and the paste were side by side at the fish counter in my local grocery store, and were virtually the same price. The paste just dissolves right into the sauce and adds fabulous flavour, who knew anchovies didn’t have to be so scary! 1 anchovy fillet = 1/2 tsp of paste.
I adapted the recipe very slightly – and to serve 4 vs a boxful of pasta. The original recipe is posted here. This pasta would be great with a nice side salad and some crusty bread. It would also make a nice side dish to grilled fish or chicken.
- 1/2 box (1/2 lb or 8 oz) of Farfalle Pasta
- 1 large head of broccoli, cut into florets (yielding about 4 cups of broccoli)
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 1/2 tsp minced garlic
- 1 1/4 tsp anchovy paste
- 1/8 tsp red pepper flakes
- 1/4 tsp Kosher (coarse) salt
- 1/4 tsp freshly ground black pepper plus more for serving
- 1/4 cup freshly grated Parmesan cheese plus more for serving
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook, stirring occasionally. Note: My Farfalle indicated it would cook in 11-12 minutes. You will need to add the broccoli in 4 minutes before the end of the cooking time (the 7 or 8 minute mark).
- Add the broccoli florets to the pasta and stir and cook for 4 minutes.
- Meanwhile, as the Farfalle is cooking, in a large 12″ skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes.
- Once Farfalle and broccoli have cook, use a large straining ladle and transfer pasta and broccoli to the skillet,
- Season with salt, pepper and 1/4 cup of the Parmesan and toss. If needed, add some of the reserved pasta water to make a light sauce (note: I did not need to do this, using the straining ladle incorporated enough pasta water)
- Transfer pasta to bowls and sprinkle with Parmesan and some freshly ground pepper.