Spaghetti DeGregorio

There are four versions of spaghetti, which use combinations of garlic, olive oil, olives, anchovies, cauliflower and broccoli.
Since we like them all, it seemed that a single recipe that uses all of the above would be in order. Hence Spaghetti DeGregorio

6 quarts water for boiling spaghetti
1 lb spaghetti (large variety)
1/2-cup olive oil
2 garlic cloves finely sliced
1 can (1 3/4 ounces) flat anchovies (undrained)
1/2-cup Sicilian dry-cured black olives (pitted and chopped)
1 teasp capers, drained
1/2-teaspoon red pepper flakes Freshly grated Parmesan cheese
Ten broccoli florets Ten cauliflower florets Season to taste

1.Boil 6 qts water in a large pot, adding one tablesp salt.
  1. Prepare broccoli and cauliflower into florets
3.In medium skillet, heat 1/4 cup olive oil on medium heat.
4.Add garlic and heat until transluscent.
5.Add red pepper flakes, anchovies,olives and capers and soften anchovies by crushing with wooden spoon.
  1. Add florets
7.Heat sauce for 4 to 5 minutes. Set aside and keep warm.

5.Cook spaghetti to a little firmer than al dente. Reserve some water.

6.Re-heat the sauce. Add small amount of reserved water to make up the final sauce.
7.Add spaghetti to the skillet and fold for about one minute while sauce is being heated.
8. Add olives and sprinkle with grated parmesan cheese.