Farfalle with Broccoli and Anchovies

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 282.7
  • Total Fat: 12.9 g
  • Cholesterol: 21.6 mg
  • Sodium: 526.0 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 7.3 g
  • Protein: 11.4 g

View full nutritional breakdown of Farfalle with Broccoli and Anchovies calories by ingredient
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Number of Servings: 4


    400g farfalle or garganelli
    300g broccoli florets
    50g can anchovy fillets, drained
    2 tbsp semi-skimmed milk
    2 tbsp olive oil
    4 large garlic cloves, crushed
    small bunch of fresh flat-leaf parsley, leaves chopped
    1/4 tsp crushed chilli flakes
    20g unsalted butter
    grated Parmesan cheese, to serve (optional)


preparation method
Cook the pasta in a pan of salted boiling water for 12 minutes, or according to the pack instructions, until tender with a bite at the centre. Remove any thick stalks from the broccoli florets, then slice in half or quarters to make small florets. Add to the pasta for the final minute of cooking. Reserve about 100ml (half a teacup) of cooking water, then drain the pasta and broccoli thoroughly.
While the pasta is cooking, soak the anchovies in the milk for 5 minutes to remove some of the salt. Drain, then chop.
Heat the olive oil in the warm pasta pan and add the chopped anchovies, garlic, parsley and crushed chilli flakes. Stir over a medium heat for 2 minutes.
Add the pasta and broccoli to the pan with the reserved cooking water. Toss gently and season with plenty of ground black pepper. Add the butter and toss until melted. Turn into warmed serving bowls and serve immediately with Parmesan cheese, if you like.


Copyright by The Readers Digest Association, Inc. 2008

Add 1 tbsp capers or 50g chopped soft sun-dried tomatoes to the pan with the chopped anchovies and flavourings at step 3. * Add 250g cooked, peeled prawns to the pan with the anchovies and flavourings at step 3. Cook for 3 minutes if fresh, 4 minutes if frozen.

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