- Portion size 4 servings
Fill large pot (about 24 cups/6 L) with 20 cups (5 L) water and 2 tablespoons (25 mL) salt ; bring to boil. Add pasta; cook for 8 minutes. Add broccoli; cook for 2 minutes or until tender-crisp and pasta is tender but firm. Drain well and return to pot.
Meanwhile, in skillet, heat oil over medium-low heat; cook garlic, stirring occasionally, for 3 minutes. Stir in anchovies and pepper until anchovies are dissolved. Fill pasta bowls with hot water to warm.
Add anchovy mixture, bread crumbs and half of the Parmesan to pasta mixture; toss to coat. Empty bowls, spoon in pasta. Sprinkle with remaining cheese.