Broccoli, Chilli and Garlic Orecchiette

Ingredients

• 700 g broccoli, cut into small florets, stalks peeled and thinly sliced
• 400 g orecchietteor use cavatappi or penne rigate
• 5 tbsp extra virgin olive oil
• 5 garlic cloves, thinly sliced
• 1 tsp dried chilli flakes
• 2 tsp anchovy paste (optional)omit for a vegetarian version; or use 4 anchovy fillets, mashed
• 60 g Parmesan, finely gratedor use Pecorino Romano
• 2 tsp fine salt, for the pasta water
• 1 tsp black pepper, freshly ground

Contains: fish, milk.

Method

1. Bring a large pot of well-salted water to a rolling boil. Add the broccoli florets and sliced stalks and cook for 3 minutes — they should be just tender. Use a slotted spoon to lift the broccoli out and set aside. Keep the water boiling.About 5 min
2. Add the orecchiette to the same broccoli water and cook according to the packet instructions, usually 11–12 minutes, until al dente. Before draining, scoop out 200ml of the starchy pasta water and set it aside.About 12 min
3. While the pasta cooks, warm the olive oil in a large, wide frying pan over a medium-low heat. Add the garlic and chilli flakes and cook gently for 2 minutes until the garlic is pale golden — watch it carefully, burnt garlic will ruin the dish. If using anchovy paste, stir it in now and cook for 30 seconds until dissolved.About 3 min
4. Add the blanched broccoli to the frying pan. Pour in 80ml of the reserved pasta water and use a wooden spoon or potato masher to roughly crush about half the broccoli into a chunky sauce while leaving the rest in small pieces. Cook over a medium heat for 2 minutes, stirring.About 3 min
5. Drain the pasta and add it directly to the pan with the broccoli. Toss vigorously over a medium heat for 1–2 minutes, adding splashes of the reserved pasta water as needed until the sauce clings to the pasta and looks glossy rather than dry. Remove from the heat, stir in half the Parmesan, and taste for seasoning.About 2 min
6. Divide between four warmed bowls. Finish with the remaining Parmesan, a generous grind of black pepper, and an extra drizzle of olive oil.