Certainly will not be everyone’s favorite, but I would consider this pastandish for Christmas Eve dinner to serve alongside other chosen fish dishes. So classic and a favorite from Marcella Hazan… easy dish to go along with our family recipe fried sole or flounder.

I made the “sauce” in the ever-present “Our Place” mini griddle pan, and added the finished orrechietti, tossing in a few red Calabrian chili flakes, topped with freshly grated Pecorino & Parmigiano cheeses, and a few grinds of pepper melange. Love it!

• 1 large bunch of fresh broccoli (about 1 to 1.5 lbs)
• 1/3 to 1/2 cup extra virgin olive oil
• 6 to 8 flat anchovy fillets, finely chopped or mashed
• 1 clove garlic, finely chopped (optional, some recipes use only anchovy)
• 1/2 tablespoon red pepper flakes, or to taste
• 1 lb short pasta, such as orecchiette, fusilli, or conchiglie
• 1/2 cup grated Parmigiano-Reggiano and/or Pecorino Romano cheese
• Salt to taste 

Instructions

1. Prepare the broccoli: Cut off and discard the tough, woody ends of the broccoli stems. Cut the florets from the stalks and peel the tough outer layer of the stalks with a paring knife or vegetable peeler.
2. Blanch the broccoli: Bring a large pot of salted water to a boil. Add the peeled stalks first and cook for about 2 minutes. Then add the florets and cook for another minute or two until both are just tender to the fork and bright green. Drain the broccoli, reserving the water for the pasta. Once cool enough to handle, chop the stalks into a large dice and break the florets into bite-sized pieces.
3. Cook the pasta: Bring the reserved water back to a boil and cook your chosen pasta according to package directions until al dente.
4. Make the sauce: As the pasta cooks, heat the olive oil in a medium saucepan over medium-low heat. Add the chopped anchovies and mash them with a wooden spoon until they dissolve into a paste in the oil (this should take only a minute or two). Add the red pepper flakes and cook for about 30 seconds.
5. Combine ingredients: Add the blanched broccoli pieces to the saucepan and stir well to coat them in the anchovy oil. Cook for 4-5 minutes, stirring occasionally, until the broccoli is heated through.
6. Finish the dish: Drain the cooked pasta and transfer it to a large serving bowl or back into the pot. Pour the broccoli-anchovy sauce over the pasta. Add the grated cheese and toss everything thoroughly to combine.
7. Serve: Serve immediately, adding more cheese at the table if desired.