Pasta With Broccoli and Anchovies

• broccoli↗1 lb
• large garlic clove↗1 -2
• anchovies↗2 ounces

  packed flat in olive oil (can)

• red pepper flakes↗

  to taste

• olive oil↗3 tablespoons
• rigatoni pasta (or penne or similar short pasta)4 -6 ounces

Step-by-step instructions

1. 1

   Rinse the broccoli and cut it into bite-size florets. If you're feeling thrifty, you can peel and slice the "trunk" into bite-size pieces, too, although using florets only makes for an attractive presentation.

2. 2

   Peel the garlic and mince it fine. Chop the anchovies fine, discarding any excess oil.

3. 3

   Heat the olive oil in a small saute pan or skillet over medium-low heat and gently cook the minced garlic with a small shake of dried red-pepper flakes (just enough for an accent; you don't want a fiery dish) until the garlic turns translucent and aromatic. Stir in the chopped anchovies and continue poaching gently for a few minutes, stirring until the anchovies dissolve into the oil. Set aside and keep warm.

4. 4

   Meanwhile, heat a large pot full of lightly salted water and cook the broccoli and pasta together until the pasta is done; at that point the broccoli will be very soft.

5. 5

   Drain the broccoli and pasta, catching a bit of the pasta water in a measuring cup. Put the broccoli and pasta in a warm serving bowl and toss with the anchovy and garlic oil and, if necessary, a bit of the pasta water to achieve a thick saucy texture. Serve with crusty bread and a salad as a hearty side dish or main course.