Orecchiette With Broccoli Sauce

This is one of the tastiest ways to perpare broccoli (for a side dish, leave out the pasta). Don't let the anchovies scare you: because they're chopped so fine they melt into the sauce, leaving just a hint of briny flavor that's a perfect complement to the herby broccoli.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  head broccoli, cut into large chunks (4 cups)
• 4  garlic cloves, minced
• 1⁄4 teaspoon crushed red pepper flakes
• 2  anchovy fillets, minced
• 1⁄4 teaspoon kosher salt
• 2  cups  orecchiette
• 2  tablespoons olive oil
• 1⁄4 cup chicken broth
• 1⁄2 cup  freshly grated romano cheese
• 1  lemon wedge

Directions

1. Over hight heat, bring a large saucepan filled with salted water to a boil: add broccoli and cook 5 minute or until tender.
2. Using a slotted spoon, transfer broccoli to a cutting board; chop finely.
3. Bring the water back to a boil.
4. Meanwhile, on a clean portion of the cutting board, mince and mash garlic, pepper flakes, anchovy fillets and salt together.
5. Cook pasta in boiling water according to the package directions; drain.
6. While pasta cooks, in a large skillet over med. heat, cook garlic mixture in oil for 2 minute until fragrant and slightly golden.
7. Add broccoli and chicken broth and cook, stirring, 1 minute.
8. Drain pasta well and add to broccoli mixture.
9. Add cheese and spritz with lemon; toss to coat. Taste and season with salt and pepper if desired.