2 pieces anchovies roughly chopped (optional, see note)
1/2 quantity lemon (zest and juice)
1/4 teaspoon red pepper flakes or to taste
2 teaspoons kosher salt
glug white wine optional
3 cups water room temperature
8 ounces pasta dried, such as fusilli corti or gemelli
Grated parmesan or pecorino romano to taste, to finish (see note)
Equipment
large deep skillet or saucepan
spoon or spatula
Directions
Separate the broccoli “treetops” from the stems. Cut or break the tops into 3/4-inch florets. Peel the knobby stems and slice them 1/4-inch thick.
In a large deep skillet or saucepan, combine olive oil and garlic then turn heat to medium-high. Cook until the garlic is fragrant and just beginning to turn golden.
Add the anchovies, if using, lemon zest and pepper flakes and cook for 2 more minutes, using a spoon or spatula to break the anchovies into tinier bits. Add a glug of wine, if using, and cook until it disappears.
Add the broccoli and stems, kosher salt, and many grinds of black pepper, and cook, stirring often, for 5 minutes; the broccoli will get darker in color.
Add the dried pasta and water and bring the mixture to a simmer. Cover the pan and simmer for 12 minutes, or until the pasta is al dente. Lift the lid and stir a couple times while the pasta cooks, just to ensure it’s cooking evenly. Remove the pan from the heat and let it rest, lid on, for 5 minutes.
Remove lid, and taste for seasoning, adding more salt if needed. Finish with lemon juice, a drizzle of olive oil, additional black pepper, and grated parmesan. Spoon onto plates and serve with more parmesan.