Broccoli Aglio Olio with Bread Crumb "Gremolata"
From Food 52 -- ready in about half an hour. Serves 4
For the broccoli
3/4 pounds spaghetti, whole wheat or semolina
1 large bunch broccoli, cut into florets, about 6 cups
1/4 cup olive oil, plus two tablespoons
5 cloves garlic, minced (Anchor Run garlic is fresh and very pungent, so 2-3 cloves is enough)
2 fat anchovy fillets
1 teaspoon pepper
salt, to taste
For the "gremolata" bread crumbs
1 tablespoon olive oil
1 clove garlic, or less, minced
2 tablespoons parsley, chopped
2 teaspoons lemon zest
1/3 cup bread crumbs, whole wheat if you can find them, or make your own
Preheat oven to 425 degrees. Put a pot of salted water on to boil for the spaghetti.
Separate broccoli into florets and place on half sheet pan. Drizzle two tablespoons olive oil over top and toss to coat. Sprinkle a little kosher or sea salt over top. Roast in oven for 15 - 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 the pasta and cook to "al dente" according to package directions.
Heat a high sided saute pan, with enough room for the whole recipe, over medium to medium-low heat. Add the 1/4 cup olive oil and then the garlic. Let the garlic soften and brown a little, but not burn. Add the anchovies and stir until the anchovies dissolve. Add the pepper and a sprinkle of salt. Once everything is mixed, leave the burner on very low to keep this warm.
Heat up a small skillet over medium heat and add one tablespoon olive oil. Add the garlic and let it soften and lightly brown. Add the lemon zest and parsley, and then the bread crumbs and mix well. Lower burner to medium-low and 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.
Reserve 1/2 cup pasta water and drain the pasta. Add the pasta to the pan and toss well. If the mixture seems dry, add some of the pasta water a few splashes at a time.
Add about 3/4 of the bread crumb mixture to the pan and mix well.
Once the pasta mixture is in a serving dish, sprinkle the remaining bread crumbs over top.