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ORECCHIETTE CON BROCCOLI
(Serves Serves 6)

Orecchiette (?little ears?) are a small handmade pasta originating from the province of Puglia in Southern Italy, It is made without eggs and from hard durum wheat sourced from Puglia?s vast plains in the Tavoliere, Italy?s wheatbelt. You can find packets of Orecchiette at the Re Store and specialty food shops. In the time that it takes to cook the pasta (check the packet for cooking times), you heat up some oil with a few other ingredients, and you have one of the simplest pasta dishes around. Buon appetito!

500g orecchiette
100ml extra virgin olive oil
3 cloves garlic, finely sliced
1-2 whole red chillies, deseeded & sliced
1 red or brown onion, halved & sliced
8 anchovy fillets, chopped
250g broccoli, cut into florets
1 punnet cherry tomatoes, cut in half
4 tbsp Italian parsley, finely chopped
4 tbsp basil, shredded

freshly grated parmigiano, to serve

1. Bring water to a boil with 4 tbsp salt and then add pasta and cook to al dente. Five minutes before pasta is cooked, add broccoli florets to pot with pasta.
2. While pasta is cooking, saute the garlic, chilli, onion, tomatoes and anchovies until onion is softened but not browned in a large frypan or pot. (Use a little of the pasta water to keep pan from drying out). Keep warm until pasta and broccoli is cooked.
3. Drain pasta and add to pan with onion & tomato mixture. Toss gently to combine with parsley and basil.
4. Serve with parmigiano and seasoned with fresh cracked black pepper.

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