Summary

Ingredients

• 2 large broccoli
• 2 large cloves garlic, peeled and chopped
• 8 anchovies
• 2 small chilli pepper (s), red, dried and crumbled
• 4 tablespoon butter
• 450 g penne
• sea-salt
• 2 handfuls parmesan, grated (to taste)
• Pepper, black, freshly ground

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Instructions

1. Peel and chop the garlic. Clean the broccoli with a small knife. Detach the broccoli florets from the stems and set aside. Peel the stems and remove the dry ends. Finely chop the stalks.
2. Put the broccoli in a large saucepan with the florets, garlic, anchovies, chili peppers and half of the butter. Cover and sauté gently for eight to ten minutes while you cook the penne in sparkling salted water. This should take about the same time - refer to the information on the package.
3. I do it a little differently (but better - as I think): I cook the broccoli florets together with the penne for the last four minutes - this makes them soft, but keeps their color and bite.
4. Drain the pasta and broccoli - leaving some of the cooking stock back - and place in a bowl. Season to taste with salt, pepper, the remaining butter and a handful of parmesan. Mix well and - if necessary - add a little more cooking stock to loosen the noodles. Sprinkle with the rest of the parmesan and serve immediately.