1 packet regular or wholewheat orechiette
1 head broccoli, divided into florets, stems peeled and sliced on the diagonal
4 cloves garlic, sliced
2 red chillies, sliced (more if you prefer it spicy)
Extra-virgin olive oil
2 anchovy fillets, mashed with some of the bottling oil (optional)
Salt and freshly cracked black pepper, to taste
1. In a pan, sauté the garlic in olive oil over a low heat until softened. Add the chilli and sauté for another minute. Add the broccoli and a splash of water. Cover with a lid and leave to steam until the broccoli is tender but still crisp.
2. Cook the pasta in boiling salted water until al dente.
3. Combine the broccoli with the pasta and pour over the anchovy oil. Season to taste and add the grated Parmesan. Drizzle with extra-virgin olive oil to finish.