Ingredients

1

pound of

Pasta (ziti, rigatoni, fusilli, or shells)

1/4

cup of

Olive oil

4

slices of

Cloves garlic, peeled and thinly diced

2

tablespoons of

Anchovy paste

4

cups of

Cooked broccoli florets (removed from large stalks)

Freshly ground black pepper to taste

1/2 C Parmesan cheese, grated, plus more for serving

Preparation

  1. Bring a large amount of salted water to a boil. Cook the pasta until tender, about 7 to 10 minutes. Drain well.

  2. In a large sauté pan, heat the olive oil over moderate heat. Add the garlic and cook until softened, 3 to 5 minutes. Stir in the anchovy paste and mix well. Combine with the cooked broccoli, stirring gently to coat.

  3. In a large mixing bowl, toss together the broccoli mixture with the cooked pasta. Season with a generous amount of black pepper. Serve at once.