Orecchiette with Broccoli

Wash the broccoli and cut into small florets.

Bring a large pot of salted water to a boil.

Add the broccoli to the boiling water and cook for 10–15 minutes.

Lift the broccoli out with a slotted spoon and set aside; leave the cooking water in the pot.

Cook the orecchiette al dente in the same cooking water.

Meanwhile, heat olive oil in a pan, add the garlic clove and anchovies, and sauté for about 1 minute; then remove the garlic.

Mash the anchovies with a fork until creamy; add the peperoncino and broccoli and gently sauté for 3–4 minutes over low heat.

Drain the pasta, add it to the broccoli-anchovy mixture in the pan and toss well.

Sprinkle with freshly grated Pecorino and serve immediately.