• 200g orecchiette
  • 200g purple sprouting broccoli
  • 1 tin anchovies, drained
  • 1 clove garlic, thinly sliced
  • 1 red chilli, finely chopped
  • red wine vinegar
  • grated ricotta salata or parmesan, to serve


  • STEP 1

    Cook the orecchiette. After 5 minutes, add the purple sprouting broccoli — this should be well cooked, not crunchy.

  • STEP 2

    Meanwhile, roughly chop the anchovies and put in a pan with a little of their oil. Heat gently and add the garlic and chilli. Cook until the anchovies begin to break down and the garlic turns translucent. Drain the pasta and broccoli and add the anchovy mixture. Season with pepper. Sprinkle on some red wine vinegar and cheese.


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