I don’t usually cook simple pasta dishes, or things with anchovies, but this is really more-ish and worth the minimal effort – the anchovies break down into a flavorful paste and add a wonderful umami flavor.  Use high-quality broccoli and hard pecorino for the best effect.

Ingredients

• 1 kg purple sprouting broccoli (normal broccoli can also be used)
• 1 t chili flakes
• 2-3 cloves garlic, crushed
• 1 small tin anchovy fillets in olive oil, drained and chopped (or, if you want, you can use the anchovy oil for extra flavor)
• 12 oz your favorite type of pasta
• 1 c hard Pecorino (or Parmesan) cheese, grated
• salt and pepper to taste
• high-quality olive oil

Instructions

1. Bring a large pot of water to boil.
2. Trim the broccoli of the stems and outer leaves, and cut into 1/2″ (bite sized) pieces.
3. Heat 3 T olive oil (use anchovy oil here, if you want) over medium heat, add garlic, chili, and anchovies, and fry for a few minutes until fragrant.
4. Add broccoli and cook until tender but still crunchy.  Remove from heat and set aside.
5. Cook pasta in water until al-dente, 7-12 minutes depending on the type of pasta you use.
6. Before draining pasta, add a small ladle of cooking water to the broccoli mixture, along with another 2-3 T olive oil.  (This should form a thin sauce).
7. Toss drained pasta with broccoli mixture, combine with cheese, and serve immediately.