Pasta and Broccoli

Method

1. Separate the broccoli: cut the florets into small pieces and peel the stems. Cut the stems into small cubes.
2. Cut the cherry tomatoes into quarters.
3. Bring a pot of salted water to a boil. Add the broccoli stem cubes and bring back to a boil. Then add the short pasta and cook according to package instructions.
4. Meanwhile, in a large pan, heat olive oil over medium heat. Add a whole garlic clove (crushed), capers, and anchovies. Cook until the anchovies dissolve.
5. Add the broccoli florets to the pan. Season with chili pepper (optional) and salt. Sauté for a few minutes, then cover and cook until condensation forms on the lid (about 3 minutes).
6. Add the quartered cherry tomatoes. Continue cooking with the lid slightly open.
7. After about 3 minutes, add a ladle of pasta cooking water to the pan. Continue cooking the broccoli until tender but still crunchy (total cooking time for florets about 7 minutes).
8. When the pasta is al dente, drain it directly into the pan. Toss over high heat to combine.
9. Remove the garlic clove if desired.
10. Turn off the heat. Add black pepper and a drizzle of extra virgin olive oil. Toss to create a creamy sauce.
11. Serve immediately.