Pasta with Cannellini Beans Sun dried Tomatoes and Broccoli

Ingredients

• 1 pound ziti, penne, or rigatoni
• 2 tablespoons extra virgin olive oil, plus additional for finishing the dish
• 2 tablespoons olive oil from jar of sun-dried tomatoes
• 4 fat garlic cloves, thinly sliced
• 5 anchovy fillets, finely minced or mashed to a paste
• 1/4 teaspoon red pepper flakes, or to taste
• 1 jar (10-oz) of chopped sun-dried tomatoes packed in olive oil
• Hot water from pasta-cooking pot
• 1 can cannellini beans (16-oz or 19-oz, or about 2 cups), drained and rinsed
• 1 large head of broccoli, cut into small florets that will nestle up with the pasta (chopped broccoli rabe and kale work well, too)
• Finely grated zest and juice from small lemon
• kosher salt
• 1/2 cup grated Pecorino Romano and/or Parmigiano-Reggiano

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