It has suddenly turned hot. Long, slow-cooked meaty dinners don't seem right at the moment, so this plate really hits the spot. It is quick, light and very very tasty. So long as you like anchovies :)
First put the pasta on, any you like, penne is good, but I prefer spaghetti for this. Roughly 250 g for two people.
Whilst the pasta is cooking, about 5 minutes before it will be finishied, put a thin layer of olive oil in a frying pan, and gently soften a couple of finely chopped cloves of garlic (or the cheat's way, one of those little frozen icecube sizes ready chopped garlic you can get. Or a teaspoon of one of the bottled chopped garlics. All are fine) and then mash in 4 or 5 anchovy fillets. You want the anchovies to start to melt down into the oil.
Flake or grate some parmesan and put it to one side.
Chop up a pack of Tenderstem® broccoli ( or ordinary calabrese if you prefer, but I do like the long stems - they keep more of a bite), keeping the stems separate from the florets. Add the chopped stems to the pan, and add half a coffee cup of water from the pasta. Let that simmer for a couple more minutes, and then add the florets - by now it should be about 2 or 3 minutes before the pasta should be cooked, when most of the liquid will have been absorbed.
Before you drain the pasta, add about a coffee cup of the pasta water to your broccoli frying pan, and shake the pan to mix with the oil to make a sauce. Check for salt, but with the salty water from the pasta, and the salty anchovies I doubt you will need any.
Drain the pasta, and add to the frying pan. Toss to coat thoroughly with the sauce. Split into two dishes and sprinkle the parmesan over the top.
Nice with a rocket and romaine lettuce salad on the side.