Farfalle con Broccoli

Before I dip into the vegan recipes, let's warm up with something vegetarian.

Let's keep the cheese and cream for just a little while longer, shall we?

This dish feels like something you would make if you lived in Italy, went to market, saw a beautiful head of broccoli and just came home and put dinner together on a whim.  It's a picture of simple Italian-style cooking.  If only every dish was this easy.

Preparation here is low-maintenance.  The pasta and broccoli are cooked in the same pot and the sauce comes together quickly in the meantime.  All you have to do next is toss the pasta with the sauce and add your cheese and you've got a lovely dish.  It's also an easy introduction to vegetarian cooking.  The recipe calls for a little anchovy paste (don't freak out- it's not gross, it just adds a salty flavor), but that can be replaced with a little extra salt to make the dish truly vegetarian.  Most kids will go for it, too (you don't have to tell them about the anchovy).

If you're cooking for a pickier/non-veg crowd (little ones or men used to eating more meat), you can easily add a little grilled chicken or some crisp bacon to the dish.

While you give this one a try, I'll be busy daydreaming about Jess making me this dish when I come to visit her in Italy..

Farfalle con Broccoli
adapted from The Geometry of Pasta, via Suzie the Foodie

1/3 lb farfalle (bowtie) pasta
1 head broccoli, cut into florets
2 cloves garlic, thinly sliced
3 tablespoons olive oil
3/8 teaspoon red pepper flakes
3 salted anchovy filets or anchovy paste (omit if necessary and add a little extra salt to compensate)
1/4 cup heavy cream
1/2 cup grated parmesan cheese
fresh cracked black pepper

Bring a large pot of salted water to boil.  Add pasta and broccoli florets and boil until al dente (it should still have a little bite to it).  Meanwhile, fry the garlic in olive oil until fragrant.  Turn off the heat and add red pepper flakes to the garlic oil.

Crush the anchovies with a little oil to make a paste (or use a bit of anchovy paste per your taste).  When the garlic oil stops sizzling, add the anchovies and mix with a wooden spoon.  Mix in the cream and return it to the heat.  Drain the pasta and add it to the sauce.


Cook together until the sauce thickens. Add the parmesan and some freshly ground black pepper. If the sauce gets too thick and sticky, add some pasta water.
 

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