Farfalle with Broccoli and Anchovies
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick

The secret to this otherwise plain dish are the anchovies--without them it is entirely lacking as they provide the salty kick needed.  When I first made this dish it was just my then young son Ali and I eating and we gobbled it up without talking.  I was thinking how good it was, and Ali must have been thinking the same because he said "this is really good."  And I said, "I was thinking the same thing."  When my younger son Seri was little he told me that this preparation was the only way he wanted to eat broccoli.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 20 minutes

3/4 pound farfalle

1 pound broccoli, stems cut off and quartered lengthwise then cut up into 1-inch long pieces, florets broken into small pieces

8 salted anchovy fillets, rinsed and chopped

1 garlic clove, very finely chopped

3 tablespoons extra-virgin olive oil

Freshly ground black pepper to taste

1. Bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally. After 5 minutes add the broccoli stems and a few minutes after that the broccoli florets and continue cooking until the pasta is al dente, about anotheer 5 to 6 minutes.  Drain without rinsing.  

2. Transfer the pasta to a serving bowl and toss the pasta and broccoli with the anchovies, garlic, olive oil, and black pepper.  Serve immediately.

Variation: 

Note: 

Posted: 12/23/2006