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160g farfalle 'bow tie' pasta
1 head broccoli (350g), cut into florets
2 cloves garlic, thinly sliced
2 tablespoons extra virgin olive oil
1/4 teaspoon crushed dried chilli flakes
30g salted anchovy fillets, chopped & moistened with a tablespoon of water
60ml double cream
50g grated parmesan, plus extra to serve.
Cook the farfalle and broccoli together in plenty of well-salted water. In a wide pan, fry the garlic in the oil until starting to colour, then turn off the heat and add the chilli. When no longer sizzling, add the anchovies and crush with a wooden spoon to dissolve into the oil. When the pasta is almost ready, add the cream to the sauce and return to the heat. Drain the pasta (it should be quite al dente and the broccoli soft) and add to the sauce. Cook together until the sauce coats thickly, adding the parmesan and plenty of black pepper at the end.
This recipe is from a brilliant book called 'The Geometry of Pasta' which shows you how to pair the right pasta shape with the right sauce, like a true Italian cook. It's available from Amazon :