Recipe:

Prepare a large pot with water and chicken broth for the pasta. I made my own broth and kinda did 50% broth and 50% salted water. Chop up and break up a bundle of broccoli florets. Add all of them to the boiling pot of water for like 5 minutes to soften them up and soak up the chicken broth flavor. In a semi Deep skillet add olive oil and 4 cloves of crushed garlic and whole dried mini chili peppers. Cook the garlic and remove from skillet. Oil will retain the garlic aroma.Add a handful of the boiled up broccoli into the skillet and cook on medium to low heat and keep it simmering and stir occasionally. Meanwhile grab the remaining broccoli (do not drain the pot just remove with slotted ladle) and place in a bowl and use a hand held processor to puree it. I add the cooked garlic and anchovy paste, some grated parmeggiano (maybe 1/3-1/2 cup) small amount of broth and blend it up. You will get a nice flavorful creamy consistency. Then with the same boiling pot of half chicken broth and water add the pasta. When pasta is ready remove and add to skillet. Mix in the purée and your done.