Ingredients

• 1 1/2 pounds broccoli
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 1/2 teaspoons anchovy paste
• 1/4 teaspoon crushed red pepper
• 1 28-ounce c whole tomatoes, chopped, juice reserved
• Salt & freshly ground pepper, to taste
• 12 ounces whole-wheat spaghetti, or linguine
• 6 tablespoon freshly grated Parmesan cheese

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Cooking Directions

Step 1

Put a large pot of salted water on to boil.

Step 2

Cut broccoli florets from stems and cut them into 1-inch pieces. Peel, halve and slice stems.

Step 3

Heat oil in a large skillet over medium heat. Add garlic, anchovy paste and crushed red pepper. Cook, stirring constantly, until garlic is fragrant, about 1 minute. Add broccoli stems, tomatoes and their juice and bring to a simmer; cook, stirring occasionally, until thickened, 12 to 15 minutes. Add broccoli florets; cover and cook until tender, 5 to 10 minutes more. Season with salt and pepper.

Step 4

Meanwhile, cook pasta until al dente, 9 to 10 minutes. Drain and transfer to a large bowl; toss with sauce. Serve immediately, sprinkled with Parmesan.