Farfalle with Broccoli

• 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

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook, stirring occasionally.
3. After 5 minutes add the broccoli florets to the pasta, stir, and cook for another 4 minutes.
4. Drain the pasta and broccoli, reserving 1 cup of the pasta water.
5. Meanwhile, in a large skillet, heat the olive oil and butter over medium-low heat.
6. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes.
7. Add the broccoli, pasta, salt, and pepper and toss.
8. Add some of the reserved pasta water, if necessary, to make a light sauce.
9. Transfer to a serving platter and sprinkle with the Parmesan cheese.
10. For convenience when entertaining, pasta can be prepared earlier in the day and then reheated when its dinnertime.
11. Cook the pasta until it is al dente, and then scoop it out of the pot of water into a colander.
12. Dont throw out the water.
13. When ready to serve, reheat the water until it is boiling, then add the pasta to the water for a minute.
14. Stir gently with a wooden spoon to loosen the noodles; drain the pasta and toss with sauce.

farfalle, broccoli, extravirgin olive oil, unsalted butter, garlic, anchovy, red pepper, salt, freshly ground black pepper, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/farfalle-with-broccoli-394248 (may not work)