This is one of those dishes that thrills me every time. In fact, I think it’s probably the nicest thing you can do to a head of broccoli. It’s absolutely foolproof too, as cooking times and quantities are totally flexible. Want more garlic? Do it. Need more chilli? Don’t let me stop you. I like it most with super-flavoursome purple sprouting broccoli, but tenderstem or regular broccoli is fine. As is the spectacular-looking romanesco broccoli.
Serves 4
purple sprouting broccoli 350g, or tenderstem or regular broccoli, cut into small florets, and stems roughly sliced
dried farfalle, orecchiette or casarecce 350g
olive oil 4 tbsp
garlic 2 cloves, finely sliced
pine kernels 3 tbsp
anchovy fillets 8, chopped
chilli flakes a pinch
fennel seeds 1 heaped tsp
butter a good knob
parsley leaves 2 handfuls, chopped
salt and pepper
