Broccoli and anchovy pasta

Thurs. 21 Dec.
A light dish for the run-up to Christmas, and a good thing to do with the winter green of broccoli. Cut off the stems of the brocs, trim off the tough outer bark, and cut the interior into batons. They're really quite tender, more tender even than the florets, which you cut into small pieces.
Sauté them all in olive oil. Add two big cloves of chopped garlic and 8 or so anchovy fillets. Toss everything so it gets coated. When the garlic starts to color, add 1/2 cup of white wine and cover. This steams the florets and the wine and oil make a nice sauce. Serve over penne with lots of cheese.