400g broccoli trimmed and chopped
300g orecchiette pasta
2 anchovies
4 garlic cloves
glass extra virgin olive oil

Cook the broccoli and the orecchiette in boiling salted water, then drain when the pasta is just tender (usually about 11 minutes, but cooking time depends on the pasta used).

In a large saucepan, saute garlic and anchovies in olive oil, stirring continuously.

When the anchovies are dissolved, add the orecchiette and broccoli to the pan and, stirring, saute? for a short while.

Toss to coat the pasta and broccoli with the sauce, season with chilli and serve piping hot.

This dish can also be prepared using broccoli rabe instead of broccoli.