Farfalle with Broccoli

This was super simple and pretty good! I probably would leave out the anchovies next time, but I think that is just because the smell bothered me.

From Food Network

1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter (I only used a tablespoon and a little more olive oil)

3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan

Directions

Bring a large pot of salted water to a 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 1 cup of the 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 platter and sprinkle with Parmesan.