Pasta (rigatoni, penne, or orecchiette) – 200g

Broccoli – ½ head, including stem, chopped (discard tough end)

Anchovy fillets – 4-5, canned

Garlic – 3 cloves, sliced or roughly chopped

Walnuts – ¼ cup, roughly chopped

Fresh parsley – 2 tbsp, chopped

Olive oil – 4 tbsp, divided

Salt and black pepper – to taste

Optional: Fresh mint, toasted breadcrumbs for garnish

1. Prep Ingredients:

Bring a large pot of salted water to a rolling boil. This will be used for both the broccoli and pasta.

Wash and roughly chop the broccoli, including the stem (discard only the tough end).

Slice or roughly chop the garlic.

2. Blanch the Broccoli:

Add the chopped broccoli to the boiling water and blanch for 5-6 minutes, until it’s slightly tender but still bright green.

Using a slotted spoon, transfer the broccoli to a plate, keeping the boiling water for the pasta.

3. Cook Garlic and Anchovies:

In a large pan over medium heat, add 2 tbsp olive oil, garlic, and anchovies. Cook gently, stirring, until the anchovies dissolve and garlic becomes soft but not browned (about 2 minutes).

4. Combine Broccoli and Anchovy Mixture:

Add the blanched broccoli to the garlic and anchovy pan. Stir well, and mash the broccoli with a wooden spoon, breaking it down into a rough, chunky texture.

Add a ladle of pasta water to help form a thick sauce, adding more as needed.

5. Cook the Pasta:

In the same pot of boiling water, cook the pasta according to package instructions until al dente.

6. Finish the Sauce and Combine with Pasta:

Transfer the cooked pasta directly into the broccoli mixture. Stir well, adding more pasta water if needed, to create a creamy, sauce-like consistency.

Add 1-2 tbsp of olive oil, season with salt and pepper, and toss everything together.

7. Serve with Walnut Crumb Topping:

Plate the pasta, then sprinkle with chopped walnuts, parsley or mint, and an extra drizzle of olive oil.