Serves x2.

1. 1 broccoli
2. 200gr potatoes
3. 2 tbsp of olive oil (you can add more)
4. Anchovies
5. 2 cloves of garlic
6. 200gr of pasta (de cecco or rummo)
7. Parmesan
8. Peppercorns

1. Take the entire broccoli and boil it in salty water for 5-10 minutes (or until a fork pierces without resistance).
2. Once the broccoli is cooked take it out of the water and cut it roughly. Keep the water aside, you will need it later.
3. Crush the garlic cloves using the width of a large knife.
4. Fry the garlic, anchovies and olive oil in a large frying pan at a medium heat until the garlic softens.
5. (optional) Add a roughly chopped birds eye chilli.
6. Peel the potatoes and dice them in 1cm chunks, add them to the frying pan.
7. Once the potatoes are brown and soft add the broccoli.
8. Let it cook at high heat for 5 minutes, stirring frequently to avoid it from burning. You can use the water the broccoli were boiled in to prevent burning.
9. Turn the heat down and let the broccoli cook for at least 15 minutes with the lid on, the longer the better.
10. Once everything is soft, take 3/4 of the frying pan content and blitz it with a hand blender. Put it back in the frying pan.
11. Cook some short pasta in salty boiling water (if you have enough water from the boiling of the broccoli it is perfect) for half the time stated in the package.
12. Transfer the pasta into the frying pan, keep the water aside.
13. Stir the past and the broccoli sauce constantly, adding little scoops of the pasta water and letting them absorb.
14. Continue stirring and adding water until the pasta is cooked to your taste.
15. Once the water has evaporated and the pasta is creamy turn the fire off.
16. Let the pasta cool down for one or two minutes.
17. Add the grated parmesan, some olive oil, freshly ground peppercorns.