Oriecchiette with sprouting broccoli and anchovy

Ingredients1kg/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 dry pasta oriecchiette
parmesan or hard pecorino cheese to grate
salt and pepper

Method

1. For the pasta put a large pan of water on to boil with a little salt and olive oil.
2. Meanwhile trim the outer leaves and woody stalks from the broccoli.  You will lose at least half the vegetables by this process. 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 4tbsp/60ml/2fl oz of olive oil over a medium flame and add the chilli, garlic and anchovies. Sweat these for a minute or so and add the broccoli, season with a little salt and pepper, then continue to cook gently whilst the pasta water comes to a boil.
3. Drop the pasta in the boiling water and stir immediately. Cook until just tender – al dente- with a little bit of resistance to the bite.  This should be about 8 to10 minutes.
4. Grate 4tbsp of the cheese and reserve. After the pasta has been cooking for 5 minutes transfer a small ladle of the cooking water to the broccoli. Keeping over a high heat, add another 2 tbsp/30ml/1fl oz of oil, add the cheese and cook for a couple of minutes.
5. Drain pasta and add to broccoli, toss everything together and serve immediately.