Pasta and Broccoli

Method

1. Bring a pot of salted water to a boil.
2. Clean the broccoli: separate the florets, do not discard the leaves and stem. Chop the tough end of the stem into very small pieces. Break the leaves in half.
3. First add the tougher parts (chopped stem and leaves) to the boiling water and cover.
4. Meanwhile, prepare the florets, cutting them into small pieces (ideal size as shown). If too large, halve them.
5. Add the florets to the pot after about two minutes.
6. Prepare the dressing: in a large pan, pour a good amount of extra virgin olive oil (cold). Add 2 cloves of garlic and 3-4 salted anchovy fillets. Add half a chili pepper (optional). Turn on the heat; as soon as the oil warms, turn off the heat and let the aromas infuse without frying.
7. When the broccoli florets have cooked for about 3-4 minutes, add the fresh pasta (orecchiette) to the pot. Cook according to package time (4-5 minutes for fresh orecchiette).
8. Drain the pasta and vegetables with a slotted spoon (reserving some pasta water) and transfer them directly to the pan with the dressing. Beware of splashes.
9. Turn the heat to high and toss the pasta, adding a little pasta water to make it creamy.
10. Turn off the heat and add a generous handful of grated cheese (Pecorino Romano or Parmesan) to taste. Mix quickly.
11. Let it rest for a moment and then serve.