Broccoli and Anchovy Pasta

For 1 servings

• A large head of broccoli
• 1 tablespoon extra virgin olive oil
• 4-6 flat anchovy fillets in oil, chopped very fine
• Red chili pepper chopped fine, to taste
• 100g Orecchiette pasta
• 1 tablespoons freshly grated parmigiano-reggiano cheese

1. Detach the broccoli florets from the stalks, and microwave or steam them so that they are tender a couple of minutes before the pasta is done.

2. Put water in a saucepan, bring to a boil and begin cooking the pasta.

3. Put the oil in a pan and turn on the heat to low. As the oil is warming, add the chopped anchovies, stirring and mashing the anchovies with the back of a fork to dissolve them and then turn off the heat.

4. When ready, add the broccoli florets and chili to the pan. Turn on the heat to medium and cook for 1 to 2 minutes to get everything hot.

5. Add the drained pasta and turn off the heat once more, then toss in the grated cheese. Serve immediately.

Derived from Essentials of Classic Italian Cooking by Marce la Hazan. eISBN: 978-0-307-95830-3