My husband’s Great Aunt Fidalma, who lives in Tuscany, showed me how to cook the broccoli in this manner. Previously, I parboiled the florets and added them and the beans to the sautéed garlic and anchovies. This method adds layers of flavor that cannot be obtained by just boiling the broccoli. I prefer to use home-cooked kidney beans following my recipe for Cannellini alla Toscana. You can use either red or white (cannellini) beans but the red ones add more color contrast. As an alternative you can use one 15 ounce can of beans. Do not discard the liquid in the can as it will improve the body of the sauce.
Put 3 quarts of water and 1/3 cup salt in a 5 quart stockpot or Dutch oven. Bring to a boil over high heat.
Meanwhile, cut the thick stems off the broccoli just below where the stems start to branch into individual florets.
Cut the individual florets off the broccoli by cutting lengthwise through the stalk from top to bottom.
Cut off any remaining stalk just below the floret. These tender stalks can be cut crosswise into one-half inch pieces and added to the florets.
You can use some of the thicker stalks as well, if you wish. To do so, use a vegetable peeler to remove the tough outer skin. Dice the peeled stems into 1/3 inch cubes. Reserve these diced stalks separately from the florets and diced tender stalks.
When the salted water comes to a boil, add the diced, peeled stalks, if using. Return to a boil and cook for 2-3 minutes until they just begin to get tender. Using a spider or large slotted spoon, remove the stalks from the water and plunge them into a bowl of ice water to stop cooking. When cool, drain in a colander.
Keep the water on low heat so you can return it to a boil quickly when needed to cook the pasta.
In a heavy-bottomed pan large enough to hold the finished dish, sauté the garlic over medium high heat until it turns fragrant, about 30 seconds.
Add the anchovies and their oil and continue to sauté, breaking up the anchovies till they turn to a paste.
Continue to cook until the anchovies darken slightly, about 1-2 minutes.
Add the broccoli florets and diced tender stems. If using, add the partially cooked peeled stems. Season with salt and freshly ground black pepper.
Sauté on high heat, stirring very frequently, until some of the broccoli florets just begin to singe, about 5 minutes.
Add the crushed red pepper. Stir to combine.
Add the wine and cover with a tight fitting lid. Cook over medium high heat till the florets are cooked through but not mushy, shaking the pan occasionally.
If all the wine evaporates before the broccoli is cooked, ladle in a bit of the pasta cooking liquid and continue.
When the broccoli is cooked, add the beans and their cooking liquid along with the oregano. Bring to a simmer over gentle heat.
Meanwhile, return the pasta-cooking water to a rolling boil and add the pasta. Cook until the pasta is slightly shy of al dente. The pasta will finish cooking in the sauce.
Put about ¾ cup of pasta cooking liquid into the beans. Reserve another cup of the liquid.
Quickly drain the pasta and add to the beans. Stir well. Bring to a gentle boil, uncovered. Cook stirring occasionally until the pasta is al dente. Add as much of the reserved pasta-cooking liquid as needed to have enough sauce to coat the pasta and broccoli.
The starch in the pasta-cooking liquid will add body to the sauce. One way to incorporate more of the pasta-cooking liquid is to cook the pasta over higher heat so that you can add, and boil off, more of the liquid, leaving the starch behind.
When the pasta is cooked, remove the pan from the heat and stir in the Parmesan cheese and 1 teaspoon freshly ground black pepper. Taste and adjust salt after adding the cheese.
Stir in the finishing extra-virgin olive oil. This will make the sauce glossy and add additional flavor.
The starch from the pasta water and bean-cooking liquid along with the cheese should create an emulsion with the oil. You may need to add more of the reserved pasta-cooking liquid to loosen the sauce.
Serve immediately. Pass extra Parmesan cheese at the table.