Ingredients for 4 people

280 g of fresh orecchiette
400 g of broccoli
200 g of sweet datterini tomatoes
3/4 anchovies in oil
2 clove of garlic
1 fresh chili
extra virgin olive oil as needed.
50g of pecorino mixed with Parmigiano Reggiano

20 minuti

  1. Divide the broccoli into small pieces and cut the stems
  2. Cook the vegetables in a pot of salted water for about 2 minutes
  3. Drain and cool in water and ice to keep the color bright green
  4. Leave to dry on absorbent paper
  5. In the same cooking water the broccoli cook the orecchiette
  6. Meanwhile in a non-stick pan put the oil, the clove of garlic in a crushed shirt and the fresh chili pepper
  7. As soon as it starts to sizzle, add the anchovies
  8. Once the anchovies are dissolved, add the broccoli and season with salt
  9. Separately, sauté the tomatoes cut in half with oil, salt, pepper and the other clove of crushed garlic in a shirt
  10. Add them to the broccoli and remove all the garlic
  11. Drain the pasta and pour it directly into the pan
  12. Finally add the cheese and sauté it briefly.