SERVES 4 READY in 20 minutes DIFFICULTY not too tricky
400 gr Orecchiette (Penne and short pasta work well in place of orecchiette)
800 gr broccoli or trimmed ‘cime di rapa’ (also known as Turnip greens)
6/8 anchovy fillets
⅔ dried red chilli pepper
1 garlic glove
3 tablespoon virgin oil
Trim any woody stem ends with a knife. Divide into small florets and slice the thicker stems.
Place a large pan of water onto boil, once boiling salt, pour the broccoli and cook them until tender.
Put the oil into a big pan over a low heat with the garlic, then add the anchovy fillets and cook gently, breaking them with a fork. Stir into the red chili pepper.
Cook the Orecchiette with the broccoli for 4 minutes (or according to the packet instructions). Drain the Orecchiette and broccoli and toss them in the pan together with the anchovies, loosen with a little cooking water, if needed.