Broccoli Pasta

From the Oxbow archives

• 1/2 C olive oil, plus more to drizzle
• 4 garlic cloves, minced
• a small squeeze of anchovy paste (optional)
• 1/2 large onion, finely chopped
• 3 heads of broccoli
• 1 lb penne pasta
• 1/3 C freshly grated aged Pecorino Romano, plus curls for garnish
• salt & fresh pepper, to taste

In medium deep sauté pan, heat olive oil and sauté garlic, onion and anchovy paste until onion is translucent, 3-5 minutes.

Cut broccoli into small florets, peel the stems and cut on the diagonal into 1/2” slices. Cook in large pot of salted water until tender, about 5 minutes. Using slotted spoon, remove broccoli and add to garlic and onion and sauté over med-low heat.

Return salted water to boil and add pasta, cook according to directions. While pasta cooks, broccoli should remain bright green. Drain pasta, making sure to reserve 1 cup of pasta water.

Add cooked pasta to broccoli-onion mixture, add reserved pasta water and cheese, sauté for 2-3 allowing the sauce to combine and thicken slightly.

Serve in bowls. Top with drizzle of olive oil and curls of Romano. You can also serve it with a dollop of sour cream on top which is particularly yummy.