Shell Pasta with Broccoli & Garlic

This is another quick, easy, delicious weeknight dish! Frying the garlic just until it is golden gives it a nutty, slightly spicy flavour that goes well with broccoli - but don't go past that golden colour or it will become bitter.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  bunch broccoli
• 4  cups  orecchiette or 4  cups  other small shell pasta
• 2  tablespoons extra virgin olive oil
• 8  cloves garlic, sliced very thin
• 6  anchovy fillets, chopped (or 1 tbsp paste)
• 1⁄2 teaspoon  hot pepper flakes
• 1⁄4 teaspoon salt
• 1⁄4 cup  grated parmesan cheese

Directions

1. Cut Broccoli into small florets& chop stems.
2. Cook in a large pot of boiling salted water until tender-crisp, about 3 minutes.
3. Transfer to a bowl of ice water using a slotted spoon.
4. Drain& set aside.
5. Cook pasta in the same pot of boiling water until tender but firm, about 8 to 10 minutes.
6. Reserving 1/2 cup of the liquid, drain& return to the pot.
7. Heat oil in a medium non-stick skillet over medium heat; add next 4 ingredients& fry until garlic is fragrant& anchovies begin to break down, about 2 minutes.
8. Add broccoli to skillet and cook until heated through& garlic is beginning to turn golden, about 2 minutes.
9. Add to pasta along with reserved cooking liquid& toss to coat.
10. Sprinkle Parmesan on each serving.