1/4 pound cavatelli (short curled pasta)
2 1/2 cups broccoli florets
6 anchovy fillets, rinsed, patted dry, chopped
1/4 cup olive oil
2 pimientos, sliced thin
1 tablespoon unsalted butter, melted
1/4 cup freshly grated Parmesan
1/4 cup freshly grated Romano

In a kettle of boiling salted water, boil cavatelli 7 minutes, or until al dente, and drain it.
In a steamer set over boiling water, steam broccoli 4 minutes or until it is crisp-tender.
In a large skillet cook anchovies in oil over moderate heat, stirring, for 30 seconds. Stir in the pimientos, cavatelli, broccoli, butter and pepper to taste. Sprinkle mixture with Parmesan and Romano and toss it until it is combined well and heated through. Serves 2.