– 1 largeish head of broccoli &/or cauliflower, broken up into florets
– 500g orrechiete or similar pasta (shells do well)
– 1/2 cup superior-type breadcrumbs
– olive oil
– 1 clove of garlic, finely chopped
– 6 anchovy fillets, drained and finely chopped
– some fresh rosemary, finely chopped
– some chilli flakes
– 1 tsp capers (or to taste)
– handful stoned olives (or to taste)
– lemon
Bring a large pot of salted water to the boil. Add the broccoli florets, let the water come back to the boil, then remove the broccoli with a slotted spoon and drain it (you don’t want to overcook it at this stage, otherwise everything goes to mush).
Add the pasta to the water in which you cooked the broccoli, and cook to your preferred state of al dente-ness.
Meanwhile, heat some olive oil in a large, thick-bottomed frypan. Add the breadcrumbs and cook them over a high heat until they are crisp and golden. Pop them in a bowl for later.
Wipe out the frypan, add a little more oil and then saute the garlic, anchovy and rosemary mixture over a medium heat. (If all your prospective diners like chilli, add it now.)
When the anchovies have melted and the garlic is cooked, add the capers and the olives and stir to heat.Finally add the broccoli florets, stir to coat and allow to heat through.
When the pasta is cooked and drained, stir the broccoli mixture in. Serve with a quarter of lemon to squeeze, a sprinkling or more of breadcrumbs (and a sprinkling of chilli flakes for those who want a little bite).