This was a quick and easy dish for a weekday.
We started by boiling a pot of small pasta, 16 ounces worth, chopping off the florets of 4 heads of broccoli,
and steaming the florets in a shallow bed of water until they were tender.
We set them aside and sautéed 4 cloves of garlic and a generous pinch of chili flakes in a bit of olive oil.
In the meantime we chopped up 2 anchovies. We added them, the steamed broccoli, salt and pepper, and 2 cups of veggie broth to the garlic.
We brought it all to a simmer and worked it for about fifteen minutes until all the broccoli was melted down and had turned into a thick slightly coarse sauce.
We added it to the pasta and adjusted the sauce to just the right silkiness with a little pasta water. A little freshly grated Parmesan on top and that was it. Yum!
