Orecchiette with broccoli and anchovy sauce

This is a recipe in Marcella Hazan's Essentials of Classic Italian Cooking.  The anchovies are ground to a paste in the olive oil.  Parboiled broccoli is then sauteed in the anchovy oil before being tossed with the pasta.  Hazan has a similar recipe for cauliflower and anchovy sauce, which I think is better.

I think this recipe tastes better when the broccoli is boiled until very soft, such that it disintegrates into a green, smothering sauce.  However, the texture is worse and it's visually unappealing.  Next time I make this recipe I'll try cooking some of the broccoli for longer than the rest, so I get the best of both worlds.

I bought the multi-colored orecchiette from Bay Cities on Lincoln Blvd in Santa Monica.