Spaghetti With Broccoli

Method

1. Clean the anchovy fillet and soak it in water to desalt.
2. Finely chop one garlic clove and leave the other clove whole. Finely chop the chili and rosemary.
3. Cut the cherry tomatoes into quarters.
4. Cut the broccoli into very small pieces (fine enough for spaghetti).
5. Remove the bone from the anchovy fillets and set aside.
6. In a large pan, heat abundant extra virgin olive oil. Add the chopped garlic, whole garlic clove, chili, anchovy fillets, and rosemary. Sauté gently.
7. Add the cherry tomatoes and cook for a moment.
8. Add the chopped broccoli, lower the heat, cover the pan, and let it stew for about 5–6 minutes, until tender. Do not add water.
9. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente.
10. When the broccoli is tender, turn off the heat and set the pan aside.
11. When the pasta is ready, reheat the pan over high heat, add a drizzle of raw extra virgin olive oil, then drain the pasta directly into the pan.
12. Toss the pasta well to combine with the sauce, then turn off the heat.
13. Add another drizzle of raw extra virgin olive oil and, if desired, grated pecorino romano. Mix thoroughly.
14. Serve immediately.