From “The Geometry of Pasta,” by Caz Hildebrand and Jacob Kenedy (Quirk). Serves 4-6.
Ingredients
1/3 pound farfalle
1 head broccoli ( 3/4 pound), cut into florets
2 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes (or to taste)
3-4 salted anchovy fillets
1/4 cup heavy cream
Generous 1/2 cup grated Parmesan
Directions
Cook the farfalle and broccoli together in plenty of well-salted water. In a wide pan, fry the garlic in the oil until starting to color, then turn off the heat and add the red pepper flakes. When it no longer sizzles, add the anchovies (chopped and moistened with a spoon of water), and crush with a wooden spoon to dissolve into the oil. When the pasta is almost ready, add the cream to the garlic mixture and return to the heat. Drain the pasta (it should be quite al dente, and the broccoli soft), and add to the sauce. Cook together until the sauce coats thickly, adding the Parmesan and plenty of black pepper at the end, and 1 1/2 tablespoons of pasta water if it all gets a bit too sticky.
