Pasta with broccoli olives and pistachios

Ingredients

• Salt
• 1 ½ pounds broccoli
• 2 cloves garlic
• 2 anchovy fillets, drained and blotted dry if oil-packed, rinsed and cleaned if salt-packed
• 2 tablespoons capers, preferably salt-packed, rinsed and drained
• ½ cup pitted black olives, preferably Gaeta, taggiasche or kalamata (3 ounces)
• ⅓ cup shelled unsalted pistachios (1 ½ ounces)
• 6 tablespoons very fruity extra virgin olive oil
• 1 small piece dried chile, about an inch long
• 1 pound pasta, preferably penne, orecchiette or rigatoni
• 6 rounded tablespoons grated pecorino Romano cheese

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