Anchovy is the secret ingredient that makes this dish so delicious. If you have anchovy haters in your family, don’t worry; the anchovies melt into the butter-and-olive oil mixture, so no one will even know they are there.

　　

Ingredients

4 to 6 servings

　　1 pound farfalle (bow-tie pasta)

　　2 heads of broccoli, trimmed to florets (about 4 cups)

　　1/4 cup extra-virgin olive oil

　　4 tablespoons unsalted butter

　　3 garlic cloves, chopped

　　5 anchovy fillets, chopped

　　1/4 teaspoon crushed red pepper flakes

　　1/2 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　1/2 cup freshly grated Parmesan cheese

　　

Step 1

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, stir, and cook for another 4 minutes. Drain the pasta and broccoli, reserving 1 cup of the pasta water.

　　

Step 2

Meanwhile, in a large skillet, heat the olive oil and butter over medium-low 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 the Parmesan cheese.

　　

Pasta Tip

Step 3

For convenience when entertaining, pasta can be prepared earlier in the day and then reheated when it’s dinnertime. Cook the pasta until it is al dente, and then scoop it out of the pot of water into a colander. Don’t throw out the water. When ready to serve, reheat the water until it is boiling, then add the pasta to the water for a minute. Stir gently with a wooden spoon to loosen the noodles; drain the pasta and toss with sauce.

　　Everyday Pasta