Orecchiette with Broccoli is an easy weeknight meal. Originally from Puglia, it's the best way to sneak in extra veggies.
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!