- 12 ounces of Smith's Farm broccoli florets- cut or broken into very small florets about equal size
- 8 ounces short pasta- orecchiette pasta, penne, rigatoni, etc
- 2 tablespoons olive oil
- 6 garlic cloves- rough chopped
- generous pinch chili flakes
- generous pinch salt and pepper
- 1–2 anchovy, chopped (optional)
- 2 cups veggie or chicken broth
- Garnish options- grated parmesan or pecorino cheese, lemon zest, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives- all optional.
- Steam small broccoli florets until very tender (easily pierced with a fork) and set aside.
- Cook pasta according to directions, and save some hot pasta water when you drain.
- In a large pan, saute the garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 2-3 minutes. Add the steamed broccoli, optional anchovy, salt, pepper and broth. Bring to a gentle simmer and start breaking apart the broccoli with a metal spatual into tiny pieces. You want the broccoli to basically melt down into a “sauce”. Continue simmering gently, on low heat until half of the liquid evaporates and it becomes the consisancy of a thick sauce, about 10-15 minutes. It won’t be smooth-just broken down and tender.
- Add the pasta. Toss well. Add more pasta water if you like it a little more saucy. Taste for salt, adding more along with pepper and the chili flakes.
- Divide among bowls and top with any of the garnishes you like. Grated Parmesan adds depth and salt, Lemon zest adds a nice brightness, which I highly recommend and a drizzle of truffle oil elevates.
Thank you to Feasting at Home for this delicious recipe!