Recipe For Farfalle With Broccoli And Anchovies

We eat pasta at least once a week and for a long time, I wrote down exactly what we had made so that I could share my recipes with you. At one stage my draft folder had so many pasta recipes in it, I decided to stop writing down what I was making. Only on one occasion has this not been a good thing, as I made the most amazing pasta the other night and I am not sure I can recreate the dish. Not having a pasta dish to share with you this week would be ironic, as I am hosting Presto Pasta Nights. I turned to my copy of The Geometry of Pasta by Caz Hildebrand and Jacob Kenedy and chose this dish to share with you. This is the second time I have cooked from the book, the first being gemelli. This will not be the last and I am challenging myself to cook one dish from each section of this book. The book describes each pasta shape and lets you know which ingredients go with the specific pasta. Farfalle is described as being 39mm long and 27.5mm wide and are often dressed with light vegetable sauces as a summer pasta, to eat outside when the butterflies are in full swing.

Farfalle With Broccoli And Anchovies
Farfalle With Broccoli And Anchovies

Farfalle Con Broccoli E Alici | Farfalle with Broccoli and Anchovies
 
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Ingredients
  • 160g farfalle
  • 1 head broccoli cut into florets
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons olive oil
  • 1.25mls crushed dried chilli flakes
  • 30g anchovy fillets, chopped and moistened with a spoon of water
  • 60mls cream
  • 50g grated Parmesan, plus extra to serve
Method
  1. put on a pot of water to boil for the pasta
  2. when boiling add salt, and blanche the broccoli until nearly soft
  3. remove and set aside
  4. cook the farfalle as per the packet instructions
  5. in a large frying pan fry the garlic in the oil until is starts to colour
  6. turn off the heat and add the chilli
  7. when the oil stops sizzling, add the anchovies
  8. crush with a wooden spoon to dissolve into the oil
  9. when the pasta is almost ready, add the cream to the garlic and return to the heat
  10. drain the pasta (reserve the pasta water) and add to the sauce with the broccoli
  11. cook until the sauce starts to thicken and coat the pasta
  12. add the Parmesan and plenty of black pepper at the end
  13. add a tablespoon of pasta water if it all gets a bit too claggy

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35 thoughts on “Recipe For Farfalle With Broccoli And Anchovies

  1. Beautiful farfalle!
    I’m loving the broccoli-anchovies combination.
    I just sign up for the secret Santa.
    Have a nice weekend 🙂

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    1. thanks so much! Have a super weekend 🙂

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  2. Wow, Tandy,this sounds amazing!!! What a wonderful combination!!

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    1. thanks Pink 🙂

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  3. I use anchovies in so many Italian dishes but thinking back I don’t think I have used it in a cream sauce. This sounds simple and good.

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    1. Thanks Karen I love anchovies in most dishes 🙂

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  4. I adore anchovies! This looks great.

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    1. thanks Tammy 🙂

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  5. This is one of our favourite home dishes – oddly enough Jamie Oliver gives the recipe with orechiette. Just as good with any pasta in my mind.

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    1. I should try it with orechiette as that sounds like a great scoop for the dish 🙂

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  6. Oooh, I will make this, I do so love anchovies 🙂

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    1. I made your potato salad on Monday YUM 🙂

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  7. I’d never thought to put anchovies in my broccolli and pasta! What a great idea as I love the unique saltiness they would add to the dish. I enjoy having pasta quite often too!

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    1. I can eat anchovies with anything 🙂

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  8. Yummie, anchovies…I love the combination of broccoli and anchovies in this pasta. So tasty and flavorful.
    Hope you are having a nice week Tandy 🙂

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    1. thanks Juliana, this pasta was really good! Enjoy your week 🙂

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  9. I am not a fish fan. So tell me what is so great about anchovies?

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    1. it is an acquired taste for sure – something that took me a while to learn to like 🙂

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  10. Wonderful combo, looks creamy and I love that you use anchovies.

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    1. thanks, this was a great combo 🙂

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  11. This looks wonderful. I do miss my pasta a bit. I’m staying steady on this little diet though, since I’ve lost about 5 lbs.
    I’ll have to check out the book it sounds very interesting.

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    1. wow Bexx, that is amazing! It is the pasta sauces that are a killer 🙂

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  12. Looks great Tandy! I love pasta, but try to only eat it once a week since I tend to eat a lot of it 🙂 It’s just tooo good!

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    1. most weeks we have pasta once, but maximum twice as it is so easy to make 🙂

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  13. I LOVE the anchovies with the broccoli to sauce the farfalle. I can’t handle whole anchovies spread out on a salad or on a pizza, but the flavor they impart when pureed, or chopped and fried, is phenomenal! Tis recipe is a keeper!

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    1. It took me a long time to even try an anchovy, but now I am addicted 🙂

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  14. Synchronicity! You’ll see what I mean when you read the December issue of Taste…. My version of this is known as Slutty Pasta, served with a large glass (or two) of ice-cold chenin blanc. See you tomorrow. Sending you details via twitter x

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    1. I love the name slutty pasta and I cannot wait for the December issue! See you tomorrow xxx

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  15. Yum – broccoli and anchovies!

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    1. anchovies is another condiment in our house, along with bacon 🙂

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  16. What a heavenly combination Tandy! Can’t wait to give this a try – I have just printed it out and put it right at the top of the pile.
    🙂 Mandy

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    1. awesome Mandy! Have a super day 🙂

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  17. Beautiful pasta, Tandy! And thanks again for putting me onto this book!

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    1. it is my pleasure Celia 🙂

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