1 lb. pasta
3/4 c. extra virgin olive oil
3 cloves garlic, minced
6 flat anchovy fillets, chopped (optional)
1/2 bunch fresh broccoli flowerettes, cooked al denté
Freshly ground black pepper
2 tbsp. butter
big pinch of red pepper flakes
1/2 c. freshly grated Romano and Parmesan cheese, mixed

In a large skillet, heat the olive oil, garlic and anchovies. Cook over medium heat until the anchovies dissolve in the oil.

Add the cooked broccoli and red and black pepper and sauté for 5 minutes, adding sea salt if necessary.

Cook the pasta until al denté ("firm to the tooth"), drain well and return it to the hot pan in which it was cooked. Add the butter and toss lightly. Add the olive oil and broccoli mixture and toss again. Sprinkle with freshly grated cheese and toss once more. Taste and adjust seasonings, adding salt and pepper to your taste.

If the pasta is a little dry, add a spoon of the pasta water in which it was cooked.

This dish may be served hot, warm or slightly chilled.

Serves 4.

Submitted by: CM