1 large bunch of broccoli, stems trimmed, cut into bite-size pieces
1/2 cup olive oil
1/2 tsp anchovy paste
1/4 cup raisins
1/4 cup pine nuts, toasted in a dry frying pan for 2-3 minutes
1/2 cup panko
Fresh black pepper
1 lb spaghetti
2-3 tsp chopped flat-leaf parsley
Juice of 1/2 lemon
Freshly grated Parmigiano-Reggiano cheese, for serving
Bring a large pot of salted water to a boil for the spaghetti.
Put the broccoli into a sauté pan with half of the olive oil, and the anchovy paste. Heat over medium heat until the oil is hot. Add 1/4 cup water and season with salt. Bring to a simmer over medium heat, cover, and steam the broccoli for about 5 minutes until just tender; uncover and cook for an additional 5-7 minutes, until the water has evaporated and the broccoli browns in the oil. Add the raisins and pine nuts and toss just to warm them through. Take the pan off the heat and cover with a lid to keep warm.
Meanwhile, preheat the oven to 350°F. On a baking sheet, drizzle the panko with 2-3 Tbsp of olive oil and season with salt and pepper. Toss to coat the crumbs with the oil and spread out in an even layer; bake until lightly browned and crunchy, about 10 minutes. Set aside.
When the water comes to a boil, get your spaghetti cooking; stir to separate the strands and cook for 8-9 minutes, until al dente.
You're almost finished now. Drain the spaghetti and dump it into a bowl. Add a teaspoon or two of olive oil, and toss. Dump the broccoli mixture over the spaghetti, add the parsley and lemon juice, and fold it all together. Divide among 4 plates. Dust with the toasted panko and the cheese, and serve.