2 Cups penne pasta
1 Tablespoon olive oil, plus one tablespoon extra
1 Large head broccoli, cut into florets, stems finely sliced
Pinch of salt
7 Garlic cloves, finely sliced
1 Long red chilli, finely sliced
2 Shallots, finely sliced
¼ Cup baby capers, drained
Zest and juice of a lemon
60g Pecorino (or parmesan), finely grated
- Bring a large saucepan of water to the boil over high heat. Cook pasta according to packet directions. Reserve one cup of cooking liquid. Drain pasta and set aside.
- Meanwhile, heat one tablespoon oil in a large frying pan over high heat. Cook broccoli, stirring occasionally, for 3-4 minutes or until broccoli is golden brown. Season with salt. Drizzle in remaining tablespoon of oil before adding garlic, chilli, shallots, capers, anchovies and lemon zest. Cook, stirring, for a further 2-3 minutes or until shallot has softened and mixture is fragrant.
- Stir penne, lemon juice and half the pecorino through the broccoli mixture. Add enough pasta water to make a thick sauce consistency which coats the penne. Divide between serving bowls and finish with remaining pecorino.