Ingredients

• 1kg/2¼lb purple sprouting broccoli
• 1 medium sized fresh red chilli (not too hot)
• 2 cloves garlic
• peeled
• 1 small tin of anchovy fillets in olive oil
• drained
• good quality olive oil
• 350g/12oz pasta fusilli
• oriecchiette
• penne rigate or conchiglie are the most suitable shapes
• 4 tbsp freshly grated parmesan or hard pecorino cheese
• salt and pepper

Directions

• Put a large pan of water on to boil with a little salt. Trim the outer leaves and woody stalks from the broccoli. Wash the good bits and chop into 1cm/½in sections. Cut the chilli in half lengthways and scrape out the seeds and the attached pith. Chop the chilli flesh
• the garlic and the anchovies finely.
• In another large pan warm four tablespoons of olive oil over a medium flame and add the chilli
• garlic and anchovies. Gently fry these for a minute or so and add the broccoli
• season with a little salt and pepper
• then continue to cook gently while the pasta boils.
• Drop the pasta in the boiling water and stir immediately. Cook until just tender with a little bit of resistance to the bite (al dente). This could take anything between 7 and 12 minutes depending on the type of pasta you choose.
• When the pasta has nearly finished cooking
• transfer a small ladle of the cooking water to the broccoli and continue to cook over a high heat until tender.
• When cooked
• drain the pasta. Add another two tablespoons of oil and the cheese to the broccoli. Toss with the drained pasta and serve immediately.