“This is good, and it doesn’t even have meat in it!”

July 24, 2008 at 7:28 pm 2 comments

That’s what Luis said after taking a bite of the Farfalle with Broccoli we made last night. It’s an easy pasta that makes for a quick weeknight meal.

On a street in Orvieto

On a street in Orvieto

We used flavored farfalle (bow tie pasta), which I first saw in Italy. I managed to squeeze three bags of it into my one piece of carry-on luggage. Thankfully I packed extra light! 

A few months ago, it started popping up in our supermarket. The 17-year-old stock boys must have thought I was a crazy lady to get so excited over pasta. (I also get overly-excited about crème fraîche and Greek yogurt. And dark chocolate with pear and almond. This list could get long.) 

Anyhoo, this recipe comes from Everyday Pasta by Giada De Laurentiis.

Farfalle with Broccoli

Serves 4 to 6.

  • 1 pound farfalle pasta
  • 2 heads of broccoli (about 4 cups)
  • 1/4 cup olive oil
  • 4 tbsp unsalted butter
  • 3 garlic cloves
  • 5 anchovy fillets
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup grated Parmesan cheese

Cook one: Trim broccoli into florets. Grate Parmesean cheese.
Cook two: Chop garlic cloves and anchovies, throw into a small bowl. Add red pepper flakes.

Cook one: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After five minutes, add the broccoli florets to the pasta, stir, and cook for another four or five minutes. Drain the pasta and broccoli, reserving 1 cup of the pasta water.
Cook two: After your partner adds the broccoli to the pasta, heat the olive oil and butter over medium-low heat in a large skillet. Add the garlic, anchovies, and red pepper flakes and cook for five minutes. By this time, the broccoli and pasta should be done. Add the drained broccoli and pasta, along with the salt and pepper, and toss. Add some of the reserved pasta water if necessary to make a light sauce.

Both: Transfer to a serving platter and sprinkle with Parmesean cheese.

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Entry filed under: Quick and easy, Recipes built for two. Tags: , , , .

The Leaning Pear Scenes from an Austin farmer’s market

2 Comments Add your own

  • 1. teaspoon  |  August 6, 2008 at 8:09 pm

    Can you really say that (“…it doesn’t even have meat in it!”) about a dish that calls for anchovy fillets?

    Reply
  • 2. April  |  August 6, 2008 at 8:43 pm

    That is true, but the better half doesn’t consider it “meat” unless it’s a steak or hamburger! Vegetarians can leave out the anchovies to adapt the recipe to their diet.

    Reply

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