Method:

Perfect for lunch or a quick weeknight tea.

Cook the pasta in plenty of boiling salted water.

Pour a good amount (1-2 tbsp) olive oil into a small frying pan. Keep the heat low. Add the anchovy and, using a wooden spoon, mash it up as it starts to heat. When it just starts to sizzle, add the garlic and chilli flakes. Keep the heat low and fry gently for a minute or two. Don’t let the garlic brown.

Turn the heat up a little and add the broccoli. Mix everything well together and then add the tomato. Simmer, covered, for 5 minutes or until the broccoli is just al dente. If it starts to dry out, add a tablespoon or so of the pasta cooking water.

When the broccoli is tender, squeeze in the lemon juice and add the parsley and a good grinding of black pepper. You won’t need salt as the anchovies are very salty.

Drain the pasta and add to the frying pan. Mix everything well together and serve immediately. Parmesan optional. I like it just drizzled with some really nice extra virgin olive oil and more black pepper.