Fusilli with Broccoli and Anchovy Sauce

This recipe works equally well with other pasta shapes that will trap the sauce, such as orecchiette or conchiglie.

1 large head broccoli
400g fusilli
4 Tbsp Lupi Extra Virgin Olive Oil
4 anchovy fillets, chopped
1 clove garlic, crushed
A shake of hot pepper flakes
4 Tbsp freshly grated Parmesan Cheese
A handful of toasted pine nuts (optional)

Break the broccoli into florets and peel the stalks, then boil in salted water until just tender.  Drain through a sieve into a large saucepan and bring the cooking water back to the boil, adding more boiling water and salt so that there is plenty to cook the pasta.  Add the fusilli and simmer until al dente.

Meanwhile place the Lupi Extra Virgin Olive Oil, chopped anchovy fillets and crushed  garlic in a frying pan, and stir and mash together over very low heat. Chop the cooked broccoli into small pieces and add to the pan along with the hot pepper flakes.  Turn gently and cook for 4-5 minutes, then toss with the drained pasta and the Parmesan Cheese.  Serve immediately, scattered with the toasted pine nuts.

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