Orechiette with Broccoli

A great, simple recipe from Puglia in the south of Italy. Puglians usually use 'cime di rape' - turnip tops for making this dish, they look different from turnip tops here tho with leaves and wee broccoli type bits on them - more like purple sprouting broccoli. Normal broccoli works well too tho.

Serves 4

• 500 g orechiette, or other short pasta
• Large head, or couple of heads, of broccoli
• 2 hot dry red chillis (or more if you're feeling brave!)
• 2 cloves of garlic, crushed
• 4 tablespoons of olive oil

1. Bring a large pan of salted water to the boil.
2. Boil the broccoli (including chunks of the stem) for around 5 minutes then add the pasta to the same pot and cook according to the instructions on the packet.
3. Meanwhile heat the oil in a pan and add the garlic, and chopped chillies.
4. When pasta is ready drain.
5. Stir in the hot oil and serve with freshly ground black pepper.

Purist Italians like to keep it simple and wouldn't tend to add cheese or prosciutto, although and anchovy fillet might be added to the hot chilli oil for extra flavour.

Enjoy!