|Farfalle con Broccoli E Alici|
(Pasta with broccoli, anchovy and cream)
via The Geometry of Pasta
- 1/3 pound farfalle (we went with 1/2 pound and there was still plenty of sauce coverage)
- 1 head broccoli (3/4 pound), cut into florets
- 2 garlic cloves, thinly sliced (in retrospect, a third clove would have been great)
- 3 tablespoons extra virgin olive oil (insert favorite virgin joke here)
- 3/8 teaspoon crushed red pepper flakes (3/8? Who measures like that? We used 1/2 tsp)
- 3-4 salted anchovy fillets, chopped (I used 4 anchovy fillets in olive oil, straight from the tin)
- 1/4 cup heavy cream (our heavy cream had turned into a large cheese curd. We used half & half instead with no harm done)
- Generous 1/2 cup grated Parmesan
- Black pepper
- Cook farfalle and broccoli together in plenty of well-salted water.
- In a pan, fry the garlic in oil until starting to color. Turn off the heat and add the red pepper flakes. When no longer sizzling, add the anchovies and crush with a wooden spoon to dissolve into oil (I never thought anchovies could dissolve, but sure enough, they do. SORCERY)
- When the pasta is almost ready, add the cream to the garlic mixture and return to the heat. Drain the pasta (pasta should be very al dente and the broccoli soft), and add it to the sauce.
- Cook together until the sauce coats thickly, adding the Parmesan and black pepper to taste at the end.