50 mlolive oil½onion, diced1garlic clove, finely chopped1 tspdried chilli flakes3anchovy fillets400 gmdried orecchiette1.5 litres(6 cups) hot vegetable or chicken stock150 gmbroccoli (about 1 small), trimmed and cut into florets 50 gmpecorino, finely grated, plus extra to serveFinelygrated rind of 1 lemon
Combine oil, onion, garlic and chilli in a large saucepan, sauté over medium-high heat until tender (4-5 minutes), add anchovy, stir until dissolved. Add pasta, stir to coat, then add one-third of the hot stock and stir until stock is absorbed (4-5 minutes). Repeat once until most of the stock is absorbed and pasta is almost al dente (10-12 minutes), then add broccoli and remaining stock, stir until broccoli is just tender (2-3 minutes). Stir through pecorino and lemon rind, season to taste and serve hot, scattered with extra pecorino.
This recipe is from the April 2010 issue of Australian Gourmet Traveller.