Another Marcella Hazan recipe, pasta with broccoli sauce. I’ve been cooking it for over 30 years so my version probably has nothing to do with the original.
1 can anchovies
1/4 cup? olive oil
3 cloves to 1 head garlic
hot pepper flakes
tart white wine
broccoli or cauliflower
Drain the oil from the can into an enameled cast-iron pan or similar, add oiive oil, press garlic into oil, simmer on medium heat until garlic is aromatic but not too brown, add anchovies and splash of wine, simmer.
Steam broccoli until soft, chop, mash into pan, simmer until it tastes right, correct salt (maybe with nam pla).
Orecciette is ideal but rigatoni or penne are good.
Canned tomatoes are about as close as I get to frozen vegetables.