Pasta With Broccoli And Anchovies

• 1 lb broccoli
• 1 -2 large garlic clove
• 2 ounces anchovies, packed flat in olive oil (can)
• red pepper flakes, to taste
• 3 tablespoons olive oil
• 4 -6 ounces rigatoni pasta (or penne or similar short pasta)

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

broccoli, garlic, anchovies, red pepper, olive oil, rigatoni pasta

Taken from www.food.com/recipe/pasta-with-broccoli-and-anchovies-466539 (may not work)