Caserecce with lemon, broccoli and Chilli 

Bring a large pot of salted water to a boil.

In a saute pan, heat the olive oil over medium-low heat. Add the minced garlic, anchovy fillets, and chilli flakes. Stir gently until the anchovies melt into the oil and the garlic softens. Don’t let the garlic brown too much.

Deglaze the pan with the white wine, letting it simmer and reduce for about a minute. Then take the pan off the heat.

Once the water has boiled Add the chopped broccoli stalks and the casarecce together. Cook according to the pasta’s packet instructions (usually 9–11 minutes total).

Halfway through the pasta cooking time, add the broccoli florets. This ensures they’re cooked but still vibrant and slightly crisp, about  5 to 8 minutes.

When the pasta is al dente and the broccoli is tender, turn the heat back on your saute pan, use tongs or a slotted spoon to lift everything directly into the sauté pan. Allow a little pasta water to come along—it helps emulsify the sauce.

Toss everything together until the pasta is well coated in the garlicky, spicy oil.

Remove from the heat, add the grated chilli pecorino and lemon zest, and toss again until the cheese melts and everything looks silky.

Serve immediately