Ingredients
- 400 g (14 oz) dried orecchiette
- 300 g (10 1/2 oz) trimmed broccoli (about 450 g/1 lb untrimmed ), cut into 2.5 cm (1 inch) florets
- 60 ml (2 fl oz/1/4 cup) extra virgin olive oil, approximately
- 30 g (1 oz) coarsely chopped anchovies
- 2 small red chillies, sliced diagonally
- 2 garlic cloves, thinly sliced
- 1/4 cup flat-leaf (Italian) parsley, roughly chopped
- 35 g (1 1/4 oz/ 1/3 cup) finely grated pecorino cheese, to serve
Method
1. Check the recommended cooking time on the packet of orecchiette. Cook the orecchiette in a large saucepan of boiling salted water until it is 5 minutes away from being completely cooked. Add the broccoli and continue cooking for 5 minutes, or until the pasta is al dente. Drain.
2. Heat the oil in a large non-stick frying pan, add the anchovies and chilli and stir over low heat for about 2 minutes, until the anchovies are softened. Add the garlic and stir for about 1 minute, or until golden. Take care, you don't want to overcook the garlic, as it will become bitter.
3. Add the drained pasta mixture to the pan and toss over low heat, adding a little more oil if necessary. Stir in the parsley.
4. Serve immediately, sprinkled with the pecorino cheese.
