Farfalle With Broccoli And Anchovies

This recipe for Farfalle With Broccoli And Anchovies is known in Italian as Farfalle Con Broccoli E Alici. Somehow to me, the Italian always sounds better.

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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
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Farfalle Con Broccoli E Alici | Farfalle with Broccoli and Anchovies

Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: Adapted from The Geometry of Pasta page 95


  • 160 g farfalle
  • 1 head broccoli, cut into florets
  • 2 cloves garlic, thinly sliced
  • 30 mls olive oil
  • 1.25 mls crushed dried chilli flakes
  • 30 g anchovy fillets, chopped and moistened with a spoon of water
  • 60 mls cream
  • 50 g grated Parmesan, plus extra to serve


  • 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

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40 thoughts on “Farfalle With Broccoli And Anchovies

  1. 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

  2. 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!

  3. 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.

  4. 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 🙂

  5. 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!

  6. 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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