500 Pasta Dishes
This is a lovely speciality from the south of Italy, with lots of flavour and wonderful colours.
Divide the broccoli into small florets, removing the hard stalks. Wash and set aside. Wash and bone the anchovies, then chop finely. Crush the garlic lightly. Bring a large saucepan of salted water to a rolling boil, then add the orecchiette and cook. Five minutes before the orecchiette are ready, add the broccoli florets and continue to cook.
Meanwhile, fry the oil and garlic together until the garlic is golden brown. Discard the garlic and add the anchovies. Stir and melt the anchovies, then add the tomatoes. Season and simmer for about 5 minutes over a medium heat. Drain the orecchiette and the broccoli and return to the pot. Pour over the sauce and mix everything together, including half the cheese. Transfer to a warmed serving dish, sprinkle with the rest of the cheese and serve at once.