Spaghetti with garlic, pepper, and broccoli

1. - Heat oven to 425° F/220 C
- Put a pot of water on to boil for the spaghetti
- Place broccoli florets on a half sheet pan. Drizzle 2 tablespoons olive oil over top and toss to coat. **I also drizzled some Thai fish sauce as I don't like anchovies but wanted some extra flavour, and we usually have some on hand. Otherwise, just sprinkle with some salt.
- Roast in oven for 15 to 20 minutes. You want them to cook through and brown a little. Throw the little tiny florets and bits of broccoli into the pan as well -- they will crisp up a bit and provide a nice crunch.
- Once the water is boiling, add a small handful of coarse salt and add the pasta and cook to "al dente" according to directions on the package.
- Heat a high-sided sauté pan, with enough room for the whole recipe, over medium-low to low heat. Add a generous splash of olive oil, a pinch of red pepper flakes, and then the minced garlic. Let the garlic soften a little, but not burn.
- Add the anchovies if using and stir until the anchovies dissolve.
- Add the parsley, and then the bread crumbs and mix well. Let the bread crumb mixture toast lightly.
- Once the broccoli is well roasted, add it to the pan with the garlic and anchovy. Mix well to coat.
- Scoop out 1/2 cup pasta water and drain the pasta.
- Add the pasta to the pan with the heat still on and toss well. If the mixture seems dry, add some of the pasta water a few splashes at a time. **I rarely do this but the bread crumbs make it quite dry, so you will want that starchy water to help glue everything together.
- Serve!