Farfalle with broccoli & anchovy sauce

Farfalle with broccoli & anchovy sauce


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About this recipe: Farfalle pasta and crisp-tender broccoli are tossed with a savoury anchovy-garlic sauce and topped with freshly grated Parmesan in this tasty dish.

Janet Mitchell

Serves: 4 

  • 6 cups broccoli florets (450 g)
  • 500 g farfalle pasta
  • 1/4 cup olive oil
  • 45 g anchovies, chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon dried crushed chillies
  • 1/4 cup grated Parmesan cheese

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Cook the broccoli florets in a little water in a medium saucepan for about 8 minutes or until crisp-tender, then drain.
  2. Meanwhile, cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain and keep warm.
  3. Heat the oil over gentle heat in a medium saucepan. Add the anchovies, garlic and chilli and cook for 5 minutes. Add the broccoli to the pan and mix well.
  4. Stir the sauce through the drained pasta, mixing thoroughly. Serve in individual bowls and sprinkle with the Parmesan.

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