- Serves: 4
- 300g dried orecchiette pasta
- 4 anchovy fillets from tin
- 2 garlic cloves (finely chopped)
- pinch of dried chilli flakes
- 250g tenderstem broccoli
- olive oil
- pecorino cheese
Add the orecchiette to a pan of boiling, salted water.
Chop up the broccoli and blanch it in some simmering water for a couple of minutes.
In a frying pan add the garlic, oil, chilli and four anchovies and try until the anchovies begin to melt away, then add the greens and cook for a minute or so.
Serve with the pasta with a sprinkle of Pecorino cheese.