Pasta with Garlic and Broccoli

My beautiful cousin Lynne, who loves good food, gave me this recipe and now it's one I frequently crave.  It's so simple and actually really good for you.  Clean and yummy and so satisfying.  It pulls together in the time it takes to boil the pasta.  I made it for my husband and he moaned, nothing new but always a good sign.
For those that cringe at the thought of anchovies, stop.  You don't have to use the actual little fish in the can.  Get the paste and as I've said before, you'll use it.  I have now given you two recipes to use it in and there will be more to come.  It doesn't taste like fish, it adds depth and saltiness....so very necessary.
The recipe calls for 1 tsp of anchovy paste but I used 2 tsp.  I also added 3 cloves of garlic because I have an unnatural love of the stuff.   Just the pasta I want with an olive oil sauce....see, I'm craving it again!

Pasta with Garlic and Broccoli


Serves 4

Head of broccoli, cut into bite size pieces
1 lb pasta
4 tbsp Olive Oil
2-3 cloves of Garlic
1 - 2 tsp Anchovy Paste
Chili Flakes, to taste
Salt & Pepper to taste.
4 tbsp Parmesan (or more if you feel frisky)

In a large pot, cook pasta in salted water according to the directions.  2 minutes before the pasta is done, throw in the broccoli to cook.  Drain reserving 1 cup of pasta water.  Meanwhile, heat the olive oil in a large skillet over med heat.  Add the garlic and anchovy paste and cook for about 1 minute.  Add the chili flakes.  Add the pasta and toss to coat.  Salt and pepper to taste but don't forget the parm and anchovies are salty so go lightly on the salt to start.  If the pasta seems dry, add some pasta water.  Toss the pasta with the parmesan.  Check for seasoning.  Serve with more parmesan if you're so inclined.