Pasta with broccoli, sun-dried tomatoes, olives & anchovies

How Maurice does it

1. 1

   Heat the olive oil in a large frying pan over medium heat. Add the crushed garlic, anchovy fillets, and dried chili flakes. Let them sizzle until the anchovies melt and the garlic is fragrant, about 1–2 minutes.

2. 2

   Add the chopped broccoli crown to the pan and stir to coat. Pour in the water and white wine. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally. Add a splash more wine if the pan looks dry.

3. 3

   Stir in the chopped sun-dried tomatoes, olives, and capers. Continue to simmer on low heat for another 10 minutes, until the broccoli is tender and the flavors have melded.

4. 4

   Meanwhile, cook the pasta in salted boiling water according to package instructions until al dente. Drain, reserving a little pasta water.

5. 5

   Add the cooked pasta to the pan with the broccoli mixture. Toss well to combine, adding a splash of pasta water if needed to loosen the sauce.

6. 6

   Grate the Parmigiano Reggiano generously over the pasta and toss again. Taste and adjust salt if needed.

7. 7

   Transfer to a serving dish and enjoy immediately, with extra grated cheese on the side.