Method

• Put a large pan of water on to boil with a little salt for the pasta
• Trim the outer leaves and tough stalks from the broccoli
• Wash the broccoli well to get out any grit and chop into 1cm pieces Cut the chilli in half lengthways and scrape out the seeds and pith
• Chop the chilli flesh, the garlic and the anchovies finely
• In another large pan, warm 60ml (4 tablespoons) of olive oil over a medium heat and add the chilli, garlic and anchovies
• Gently cook these for a minute then add the broccoli, season with a little salt and pepper, then continue to cook gently whilst the pasta boils to el dente
• After the pasta has been cooking for 5 minutes transfer a small ladle of the cooking water to the broccoli
• Turn up the heat to high, add another 30ml (2 tablespoons) of oil and add the cheese
• Cook for 2 minutes
• If the broccoli is cooked and tender, cover and set aside until the pasta is done
• When ready, drain the pasta then toss with the broccoli and serve immediately