John Myers
Pasta Farfalle with Broccoli and Anchovies
The perfect pasta farfalle with broccoli and anchovies recipe with a picture and simple step-by-step instructions.
- 800 g Fresh broccoli
- 1 tbsp Salt
- 3 piece Garlic cloves chopped
- 1 pinch Salt
- 2 piece Red chili peppers
- 400 g Farfall noodles butterfly noodles
- 1 tbsp Salt
- 4 piece Anchovy fillets in oil
- 6 tbsp Olive oil
- 1 pinch Pepper from the grinder
- Cut the broccoli into florets and cook in salted water for 3 minutes. Drain and place in ice water, then drain.
- Halve the chili lengthways, core and cut into thin strips. Cook the pasta in salted water until firm to the bite and drain, collecting about 200 ml. Finely chop the broccoli, finely chop the anchovies.
- Heat 3 tablespoons of oil in a pan, sauté the knofi and chilli, add the broccoli and anchovies and fry for 2 minutes. Pour pasta water on top and season with salt and pepper. Put the pasta in the pan and heat it up. Mix everything well and, if necessary, season again with salt and pepper.
- Drizzle the pasta pan again with 2 tablespoons of olive oil so that nothing folds up and serves.
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