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Farfalle with Broccoli

11 Aug

Per Eepies request, here is one of my favorite pasta dishes!  The recipe is courtesy of Giada.  (I love her.)  It’s easy, quick, and I usually always have the ingredients on hand.  It’s also really easy to cut in half for 1 – 2 people and the leftovers taste great!  Now, it calls for anchovies.  Those kinda gross me out.  So instead I substitute 5 slices of bacon.  I realize that the size of an anchovy is not exactly proportional to a slice of bacon, but I like bacon.  Enough said.  🙂

1 pound farfalle pasta (bowties)
2 heads broccoli, trimmed to florets
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced (aka – bacon, cooked and chopped)
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook, stirring occasionally.  After 5 minutes, add the broccoli florets to the pasta and stir.  Cook for another 4 minutes.  Drain pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile, in a large skillet, heat the olive oil and butter over medium heat.  Add the garlic, anchovies (bacon), and red pepper flakes and cook for 5 minutes.  Add the broccoli, pasta, salt and pepper and toss.  Add some of the reserved pasta water, if necessary, to make a light sauce.  ( I usually only add a little water, if any at all.)  Transfer to a serving platter and sprinkle with Parmesan.   Yield: 4-6 servings