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1
Place the raisins in a small bowl and cover with warm water.
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2
Let sit for 20 minutes while you prepare the other ingredients.
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3
Bring a large pot of water to a boil, salt generously and add the baby broccoli.
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4
Blanch for 4 minutes and, using a skimmer or tongs, transfer to a bowl of cold water.
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5
Drain and shake out excess water.
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6
If the stems are thick and hard, peel.
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7
Chop coarsely.
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8
Heat the olive oil over medium heat in a large, heavy skillet and add the garlic.
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9
Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies, thyme and tomatoes.
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10
Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
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11
Stir in the olives.
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12
Drain the raisins or currants and add, along with the broccoli and about 1/4 cup of the cooking water from the broccoli.
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13
Season to taste with salt and pepper.
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14
Cover, turn the heat to low and simmer 5 to 10 minutes, stirring occasionally, until the broccoli is very tender and the sauce is fragrant.
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15
Keep warm while you cook the pasta.
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16
Bring the water back to a boil and cook the pasta al dente, following the timing instructions on the package.
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17
Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water.
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18
Drain the pasta and transfer to the pan with the sauce.
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19
Toss together and serve, sprinkled with pecorino or Parmesan.
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20
If desired, drizzle a little olive oil over each serving.
