yield: 4-6 servings
* 1 pound farfalle pasta
* 2 heads broccoli, trimmed to florets (about 4 cups)
* 1/4 cup extra-virgin olive oil
* 4 tablespoons butter
* 3 garlic cloves, chopped
* 5 anchovy fillets, diced
* 1/4 teaspoon red pepper flakes
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black 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 and 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, 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.
Transfer to a serving platter and sprinkle with Parmesan.