Fill a medium large pot with water, and bring to a boil. Add salt. If water does not taste as salty as the sea add more.

Cut broccoli into 1 1/2" chunks (remove stems if desired).

Add broccoli to water. Cook for 10-12 minutes until soft.

Heat a medium large saute pan on medium low and add olive oil (optional anchovy) and garlic. Cook until anchovy has melted and garlic is golden (approx. 2 mins). Remove from heat.

Add orecchiette to broccoli water, stirring every 2 minutes. Cook orecchiette 2-3 minutes before ‘al dente’ (see package for cooking time).

Turn medium large pan with olive oil and garlic mixture onto medium heat and add a ladle of pasta water. With a slotted spoon add the orrechiette and broccoli. Turn heat up to high and stir.

Add pasta water as needed to achieve desired texture. We like ours a little 'soupy'. Add freshly cracked pepper.

Add (optional) parmigiano reggiano (if add anchovy don't add cheese). Remove from heat and stir until cheese is incorporated.

Serve immediately. Enjoy!