Ingredients:

• 1 lb Broccoli
• 12 oz trumpet shaped Pasta
• 1/3 cup – Olive oil
• 2 Garlic cloves, finely chopped
• 6 anchovies in Olive oil, drain and chopped
• 1/2 fresh red chilli, cored, seeded and finely chopped
• freshly ground pepper
• parmesan cheese to serve
• salt to taste

Method:

1. Divide broccoli into small flowerets and slice stalks.
2. Bring a large saucepan of salted water to a boil.
3. Add broccoli flowerets and stalks and cook 3 to 5 minutes or until just tender.
4. Remove broccoli with a slotted spoon and drain on paper towels.
5. Add pasta to broccoli cooking water and cook according to package instructions until just tender.
6. Meanwhile, heat half oil in a large skillet.
7. Add garlic and anchovies and cook, stirring, 1 minute.
8. Add chilli and cook 1 minute.
9. Gently stir in broccoli and season with salt and pepper.
10. Drain pasta and add to broccoli mixture.
11. Stir in remaining olive oil and cook, stirring, 1 minute.
12. Transfer to a warmed serving dish.
13. Use a vegetable peeler to shave Parmesan cheese on top of pasta and serve.