Orecchiette with broccoli

Ingredients

• ½ head broccoli
• 500 g orecchiette or other short pasta
• 120 ml extra virgin olive oil
• 2 garlic cloves, finely chopped
• 5 anchovy fillets
• 2 red hot chillies, finely chopped
• salt and pepper
• grated parmesan (optional)

Instructions

Prepare the broccoli by removing the florets, and discarding any larger woody part of the stems, slice the remaining stems thinly.

Bring a large pot of salted water to the boil, blanch the broccoli florets and stems for about 4 minutes, then drain with a slotted spoon and plunge into ice cold water, drain again and set aside.

Add the orecchiette to the still boiling water and cook for 1 minute less than the stated cooking time on the packet.

In the meantime, heat the olive oil in a large non stick pan on a low heat. Add the garlic, chili and anchovies, sauté for 3 minutes being very careful not to burn the garlic, then add the broccoli, mixing delicately with a wooden spoon, season to taste. Drain the pasta and add to the pan, reserving a little of the cooking liquid.

Stir well to coat the pasta, adding a little of the pasta cooking water to make a creamy sauce. Season with salt and pepper.

Serve immediately. Parmesan may be grated on top, if preferred.