Farfalle with broccoli & anchovy sauce

    35 mins

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

    2 people made this

    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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    Reviews in English (2)


     -  03 Aug 2010  (Review from Allrecipes AU | NZ)


    Altered ingredient amounts. I quartered the oil, added 3/4 cup of light cream at end of cooking, (double garlic - but I always do that) and used gnocchi instead.  -  03 Aug 2010  (Review from Allrecipes AU | NZ)