Step 1

Steam small broccoli florets until very tender (easily pierced with a fork)and set aside.

Step 2

Cook the pasta in 8 cups water with 1 tablespoon salt (measure),  Save a cup of hot pasta water when you drain.

Step 3

In a large pan, saute the shallot and garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 3 minutes.  Stir in the miso paste (or anchovy), then add steamed broccoli,  salt, pepper and the broth.

Step 4

Bring to a gentle simmer and start breaking apart the broccoli with a metal spatula into tiny pieces. As it cooks it will get easier to break apart. You want the broccoli to basically melt down into a “sauce”.  Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10-15 minutes.

Step 5

If it seems watery and separated, just keep cooking it down. It won’t be smooth- but just broken down and very very tender.

Step 6

Add the pasta. Toss well. Add more hot pasta water to keep it ” saucy.” Add the lemon zest.

Step 7

Taste for salt, adjust, adding more along with pepper, chili flakes. If you want more richness add another splash of olive oil (or pat of butter- my husband loves this). Stir in some optional pecorino.

Step 8

Divide among pasta bowls and top with any of the garnishes you like. Grated Parmesan or pecorino  adds depth,basil ribbons add flavor, and a drizzle of truffle oil elevates.

Step 9

Enjoy!