Serves 6 as a starter and 4 as a main course
▪ 2 large broccoli florets divided into small florets and washed
▪ 500g short tubular pasta such as penne or rigatoni
▪ 6 tablespoons olive oil
▪ 2 cloves garlic, peeled and whole but crushed
▪ 1 small red chilli or pepperoncino finely chopped
▪ Sea salt
▪ 6 anchovy fillets chopped
▪ A bowl of freshly grated parmesan
Bring a large pan of salted water to a boil and then add the broccoli florets cook until they are just tender, remove the florets but retain the cooking water.
In a frying pan heat the olive oil on a low heat and then add the garlic, anchovy fillets, chilli and cook gently for about five minutes. Do not allow the garlic to brown as it will turn bitter, take it out when it starts to colour.
Bring the water you cooked the broccoli in back to a fast boil and add the pasta. Follow the instructions on the packet. I cook my pasta a minuet less than it says on the packet as it I like it al dente
Add the broccoli to the frying pan, and stir, cover and cook gently for 5 minutes, squash half the florets roughly with a fork. Taste and adjust seasoning
Drain the Pasta but save a half a cup of cooking water.
Mix the broccoli and pasta in a large warm serving bowl. Add a spoonful of cooking water if you feel the pasta is a little dry.
Serve with plenty of freshly grated parmesan, a grind of black pepper and a drizzle of oil.
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