We ate this for tea, after a hard day playing in the garden - you made cat tunnels out of the hedge clippings, and dragged branches around for Rustle to chase.
Makes enough for three. You'll need:
300g broccoli, chopped into small pieces
4-6 anchovies
a very good slug of olive oil
a clove of garlic, finely chopped
orecchiette (they look like tiny hats or ears. I suspect shells would also do well)
Put the broccoli into a pan with some boiling water, bring to the boil, and simmer for 5-7 minutes until it's soft. Drain, and keep the water (you might as well cook the pasta in it too).
Sling the olive oil and anchovies into a large frying pan and apply some heat - the anchovies will start to disintegrate. Swish them round - don't let them burn - and then add the garlic. Cook for another 3-4 minutes until the garlic's softened and flavoured the oil, and then tip in the broccoli. This needs to cook for 10 minutes or so, but (a) keep an eye on it so it doesn't burn (b) be prepared to add a little more olive oil now and again and (c) remember to break up the broccoli with a spatula as you stir it.
While all this is going on, cook your pasta in the broccoli water. Drain, and tip the pasta in with the broccoli/garlic/anchovy mixture.
Season well with black pepper (the anchovies are so salty you're unlikely to need salt), and then decant into some bowls. It's lovely when topped with lots of grated parmesan, and some chilli flakes.
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