Ingredients:
1 lb broccoli florets, cut into 1-inch pieces
3 Tbsp minced fresh garlic
3 Tbsp anchovy paste
4 Tbsp olive oil
1 lb fresh orecchiette pasta
Freshly ground pepper
1/2 cup finely grated Parmigiana-Reggiano cheese
Instructions:
Bring 5 quarts of water to a boil and cook the broccoli florets for about 3 minutes, or until al dente. While the broccoli cooks, heat the olive oil in a large saute pan or Dutch oven and saute the garlic with the anchovy paste for 3-4 minutes.
Remove the broccoli from the water with a slotted spoon. Add the pasta, keeping the water at a full boil. Cook the pasta until al dente, for about 1 minute; drain, reserving 1 cup of pasta water.
Add the reserved pasta water to the garlic and anchovy saute pan. Add the pasta and broccoli to the mixture. Add pepper to taste. Heat through and serve immediately with the grated cheese.
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