1lb farfalle pasta
2 heads broccoli, trimmed to florets (about 4c)
1/4c extra virgin olive oil
3 garlic cloves, chopped
5 anchovy fillets, diced
1/4t red pepper flakes (optional)
1/2t freshly ground black pepper
1/2c grated parmesan
Bring a large pot of salted water to boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1c pasta water.
Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt, and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving plate and sprinkle with Parmesan.
Source: foodnetwork.com -- Giada de Laurentiis