1 lb. pasta
3/4 c. virgin olive oil
6 flat anchovy fillets, chopped
1/2 bunch fresh broccoli flowerettes, cooked al dente
Fresh ground pepper
2 tbsp. butter
1/2 c. freshly grated Romano & Parmesan cheese, mixed

In a large skillet add the olive oil and the anchovies. Cook over medium heat until the anchovies dissolve in the oil. Add the cooked broccoli and pepper and saute for 5 minutes, adding salt if necessary. Cook the pasta al dente ("firm to the bite"), drain well and return it to the pan in which it was cooked. Add the butter and toss lightly. Add the olive oil and broccoli mixture and toss again. Add the cheese and toss once more. Serves 4.