Broccoli Pasta Recipe with Anchovy Breadcrumbs

Bring a large pot of salted water to a boil, and cook the pasta according to the package's directions or to desired doneness. Reserve 1 cup of pasta water.
Meanwhile, heat the olive oil for the breadcrumbs in a small pan over medium-low heat. Add the Panko, garlic powder, and anchovies and cook, stirring often, until the Panko turns golden, 3-5 minutes. Set aside.
For the pasta, heat the butter and 1 tablespoon olive oil in a large pan over medium-low to medium heat. Add the broccoli and salt and cook until the broccoli gains color, 10-12 minutes, stirring occasionally.
When the broccoli is about halfway done, add the sliced garlic, red pepper flakes, and remaining 1 tablespoon olive oil. The garlic should be golden, not burnt, by the time the broccoli is done. Stir often. Remove the pan from the heat.
Toss the broccoli with the cooked pasta, moistening everything with some pasta water. Serve and top with the toasted Panko breadcrumbs, some Pecorino, and a drizzle of extra virgin olive oil if desired. Enjoy!