Parboil and chill broccoli crowns or broccolini, drain and dry. Melt some anchovy paste into some olive oil over low heat; squeeze a clove of garlic through the press (or mash and mince it) and whisk that in. Toss the broccoli in that, then finish over high heat in a sauté pan, tossing so that nothing really burns but everything gets hot through and scorched around the edges. Alternatvely, you can do a similar thing with the anchovy/oil and raw broccoli, and pan-roast it in the oven for 20-30 minutes.
One of my favorite "5 ingredients or less when I'm hungry and on my own" dinners:
Cook 1 serving of spaghetti. Drain almost all the way (leave in 1-2 TB of pasta water) and reserve, tossed with a little extra virgin olive oil.
In the same pot, saute 2-3 cloves of garlic in 1-2 teaspoons of olive oil until fragrant. Add a pinch of red pepper flakes. Add a stalk or 2 of cut broccoli, stalks and florets (about 1 cup). Add 1/4 cup water, cover, cook until the broccoli is very tender but not olive-gray. Blend the broccoli (add a little water is necessary) to make a smooth sauce. Squirt in 1/4 to 1/2 tsp of anchovy paste. Stir, taste for salt and pepper and adjust. Add in your cooked pasta (and water if necessary) and toss to combine.
Drizzle with a little extra virgin olive oil if you're inclined. Sometimes I've topped this with an over-easy egg or I grate on some Parmesan cheese., but most of the time I eat it as-is. I don't know if it's Roman or Mediterranean, but it's delicious!
I'm not sure if there's an official name to this dish, but I like to make a simple breadcrumb "sauce" with spaghetti. First, start cooking the spaghetti - the sauce can be prepared while the pasta is cooking.
You simply heat up a little olive oil with chopped garlic, then add some anchovy paste. Once the garlic is golden and aromatic and the anchovy paste is dissolved in the oil you add some breadcrumbs and let them toast a bit.
Once the spaghetti is cooked and drained, add it to the pan with the breadcrumb/anchovy/garlic mixture. It's simple and so very tasty! :)
Look no further, I've made this recipe and it's fantastic. I originally saw it in Gourmet magazine, but I was able to track it down on epicurious:
veal rolls stuffed with spinach and gruyere
1 tablespoon anchovy paste
1 stick (1/2 cup) unsalted butter, softened
6 veal cutlets (scallopini; preferably cut from round; no more than 1/4 inch thick; 1 1/2 pounds total)
3 ounces Gruyère, coarsely grated (1 1/2 cups)
2 ounces baby spinach leaves (1 1/4 cups)
1/3 cup dry white wine
3 tablespoons finely chopped fresh flat-leaf parsley
Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
Put oven rack in middle position and preheat oven to 425°F.
Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.
Cooks' note: Anchovy butter can be made 3 days ahead and chilled, covered. Soften before using.