30 minutes preparation + 20 minutes cooking
Clean the vegetables and cut into rather big chunks, cut the anchovies into small pieces, put the pot on the heat to cook the pasta and vegetables. Put the vegetables into the boiling water and salt lightly. In the meantime, heat the oil in a pan and brown the unpeeled garlic in it. Once the vegetables are almost cooked, drain saving the cooking liquid to cook the pasta in. Just before the pasta is cooked, put back the vegetables and finish cooking. Once the garlic is golden-brown and the oil boiling hot, remove the pan from the heat and add the pieces of anchovies and minced Pecorino. Off the heat, mash and mix everything well, including the garlic (which was left unpeeled and the skin is to be removed after mashing). Drain the pasta and vegetables well, then pour over the hot dressing and stir, adding, if necessary, more oil and a sprinkling of breadcrumbs lightly toasted in the oven. Serve hot.