PASTA WITH
GARLICKY
BROCCOLI,
ANCHOVIES, AND
BACON
I love the way the garlicky sauce clings to and soaks into
the crowns of broccoli—so much that I’m often tempted
to leave out the pasta altogether and just double the
(already generous) amount of broccoli. But the pasta
offers nice textural contrast, as well as little nooks and
crannies for bits of smoky bacon, intensely salty anchovy,
and lemon zest to hide out in.
SERVES 4 TO 6
Kosher salt
1 pound broccoli, trimmed and cut into bite-sized florets
4 ounces bacon or pancetta, cut into ½-inch pieces
3 tablespoons extra-virgin olive oil
12 medium cloves garlic, 4 smashed and left whole, 4
finely sliced, 4 minced or grated on a Microplane
4 anchovy fillets, finely minced