• 320 grams of spaghetti
• 2 oz of canned anchovies (not fresh), drained
• 1 large broccoli (or just florets equivalent)
• capers, 1 tablespoon
• olive oil, 1/2 cup
• garlic, 1 head
• black pepper to taste

Cut broccoli in small florets. Cut the anchovies into small pieces. Peel the garlic and cut it small. Add the olive to the saute pan, and saute the garlic on medium until is nicely brown. Add anchovies, capers, and black pepper.

Boil your to pasta to almost al dente. When you have 60 seconds before the spaghetti is done, add the broccoli for the final minute of boiling. Drain the pasta, and add the anchovy sauce. Mix and serve.