Smashed Broccoli Pasta

Method

1. 1

   Trim bottom 1" from stem of 1 large head of broccoli (1–1¼ lb.); discard. Peel tough outer layer from stem as needed; discard. Finely chop stem; cut broccoli head into 1" florets.

2. 2

   Using a Microplane, finely grate zest from ½ lemon into a small bowl and cover with a damp paper towel. Slice lemon into thick rounds and remove seeds; discard. Very finely chop lemon rounds (peel, pith, and flesh); set aside.

3. 3

   Cook broccoli stem in a large pot of boiling salted water, about 3 minutes. Add broccoli florets and cook until deep green and very tender, about 5 minutes. Using a spider or slotted spoon, transfer broccoli to a colander; reserve pot of water.

4. 4

   Return water to a boil. Add 12 oz. short pasta (such as mezze rigatoni or cavatappi) and cook until very al dente, about 2 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid.

5. 5

   Cook 8 oil-packed anchovy fillets, 4 garlic cloves, thinly sliced, and ⅓ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium, swirling pan occasionally, until garlic is light golden and anchovies have dissolved, about 3 minutes. Stir in ½ tsp. crushed red pepper flakes and reserved chopped lemon, season with freshly ground black pepper, and cook 1 minute.

6. 6

   Remove from heat and add broccoli to pot. Using a wooden spoon or a firm heatproof rubber spatula, smash broccoli into very small pieces. Add pasta, 1 cup pasta cooking liquid, and ¾ cup finely grated Parmesan and toss aggressively, adding more pasta cooking liquid as needed to loosen, until pasta is coated in sauce. Season with kosher salt.

7. 7

   Divide pasta among shallow bowls. Drizzle with more oil and top with reserved lemon zest and more red pepper flakes and remaining ¼ cup finely grated Parmesan.

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