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.
- put on a pot of water to boil for the pasta
- when boiling add salt, and blanche the broccoli until nearly soft
- remove and set aside
- cook the farfalle as per the packet instructions
- in a large frying pan fry the garlic in the oil until is starts to colour
- turn off the heat and add the chilli
- when the oil stops sizzling, add the anchovies
- crush with a wooden spoon to dissolve into the oil
- when the pasta is almost ready, add the cream to the garlic and return to the heat
- drain the pasta (reserve the pasta water) and add to the sauce with the broccoli
- cook until the sauce starts to thicken and coat the pasta
- add the Parmesan and plenty of black pepper at the end
- add a tablespoon of pasta water if it all gets a bit too claggy
Click on the links for conversions and notes.
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