Pasta with Broccoli, Anchovies and Capers

I can remember first making this dish from Annabel Langbein from her Italy book she produced after she spent some time living there, I thought it was one of the most tasty different things I had ever eaten, I often would bbq  along side this dish some L’ Authentic pork and fennel sausages. Great mid week meal

Ingredients

• 2 large firm heads broccoli, stalks trimmed
• 400g orecchiette or other pasta shapes
• 4 tbsp extra virgin olive oil
• 4 cloves garlic
• 6 anchovy fillets
• 2 tbsp capers
• 1 small red chilli, minced
• 2 tbsp chopped parsley
• 1/4 cup best quality extra virgin olive oil
• 1/2 cup freshly grated parmesan

Method

1. Cut broccoli into bite sized pieces. Bring a big pot of salted water to the boil. Add pasta and cook according to manufacturer’s instructions. In last 4 minutes add broccoli. Drain.
2. While pasta and broccoli cook, prepare sauce. Heat oil in a large, deep frypan and gently cook garlic, anchovies, capers and chillies for 4-5 minutes until anchovies go pasty.
3. Mix drained pasta and broccoli with anchovy sauce, parsley and extra virgin olive oil, tossing to combine evenly. Sprinkle cheese over the top and serve.
4. Variation – use a big bunch of rocket in place of the broccoli.