Orecchiette with broccoli and anchovies (Orecchiette con broccoli)

1. Break the broccoli into small florets, peel the stalk and chop it finely.

2. In a small frying pan, toast the breadcrumbs in 1 tablespoon of olive oil, stirring, for 2-3 minutes until golden; set aside.

3. Cook the broccoli in a large pot of salted water for 3 minutes, then add the orecchiette to the same water and cook them together for the pasta's stated time - the broccoli becomes almost creamy.

4. Meanwhile, in a large frying pan, fry the sliced garlic, anchovies and chilli flakes in the extra virgin olive oil over low heat for 2 minutes until the anchovies melt completely.

5. Drain the pasta and broccoli (keeping a little cooking water), tip into the pan and toss vigorously with a splash of cooking water so some of the broccoli breaks down and coats the pasta.

6. Serve hot, sprinkled with the toasted crumbs - in Puglia they're "poor man's parmesan".

Tip: The original Apulian dish uses cime di rapa (turnip tops); with broccoli it's slightly sweeter, but just as good.