This is one of those dishes that thrills me every time. In fact, I think it’s probably the nicest thing you can do to a head of broccoli. It’s absolutely foolproof too, as cooking times and quantities are totally flexible. Want more garlic? Do it. Need more chilli? Don’t let me stop you. I like it most with super-flavoursome purple sprouting broccoli, but tenderstem or regular broccoli is fine. As is the spectacular-looking romanesco broccoli.

Serves 4
purple sprouting broccoli 350g, or tenderstem or regular broccoli, cut into small florets, and stems roughly sliced
dried farfalle, orecchiette or casarecce 350g
olive oil 4 tbsp
garlic 2 cloves, finely sliced
pine kernels 3 tbsp
anchovy fillets 8, chopped
chilli flakes a pinch
fennel seeds 1 heaped tsp
butter a good knob
parsley leaves 2 handfuls, chopped
salt and pepper

Bring a pan of salted water to the boil and briefly blanch the broccoli for 2-4 minutes until tender. Scoop into a colander to steam dry and return the pan to the boil, then cook the pasta until al dente following the packet instructions.

Warm the olive oil in a large frying pan over a medium-low heat and briefly fry the garlic and pine kernels until the garlic becomes sticky but not coloured. Add the anchovies, chilli and fennel seeds, and squash the anchovies into the pan until they are absorbed into the oil. Add the broccoli to the pan and toss everything together so it’s coated in the sauce.

Add a big splash of water and the butter and let the sauce bubble away until the liquid has cooked off and the broccoli has absorbed all the sauce’s flavours. Stir in the parsley.

Once al dente, drain the pasta, reserving a cupful of the cooking water. Add the pasta to the sauce over the heat and loosen with a little of the reserved pasta water so the sauce clings to the pasta. Taste, and adjust seasoning if necessary. Transfer to plates and serve immediately.

From Let’s Do Lunch by Georgia Levy (Pavilion, £16.99). To order a copy for £14.95 go to guardianbookshop.com