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Cook the orecchiette in boiling salted water for 1 minute less than the pack instructions
Meanwhile, put the oil, anchovies, garlic and chilli in a cold frying pan and bring up to heat over a medium-high heat. Mash the anchovies with a wooden spoon as they cook and they will dissolve into a paste. As soon as the garlic starts to sizzle, add a ladleful of the pasta cooking water, all the broccoli florets and season. Give it a stir and cover with a lid to steam for 10-15 minutes or until the broccoli is very mushy. Check every now and then to make sure the pan hasn’t gone too dry – if it does, add another splash of pasta water. Remove from the heat.
Drain the pasta, reserving a cupful of the cooking water. Tip the orecchiette into the frying pan and put back over a medium heat. Add a splash of the reserved pasta water and the parmesan, and toss for 1-2 minutes or until a sauce begins to form and cling to the pasta. Add more of the pasta water if it gets a little dry. Stir through the parsley.
Divide between two bowls, drizzle over a little extra olive oil, grate over some extra parmesan and crack over a few twists of black pepper. Eat straight away.