Pasta with broccoli, anchovies and pine nuts. 
This flavourful Sicilian dish may seem an odd mix but the combination of anchovies, pine nuts, sultanas, cherry tomatoes, toasted breadcrumbs, chilli, parsley and garlic really makes it come alive.

40g breadcrumbs
3 salted anchovies or 6 if they are in oil
Sea salt and freshly ground black pepper
450g broccoli
50ml olive oil
1 garlic clove
1 fresh red chilli
30g pine nuts
20g sultanas
400g penne pasta
100g Parmesan cheese

1. Toast the breadcrumbs in a dry pan.

2. Cook the broccoli until just tender and cool and drain off any excess water (keep the broccoli water to cook the pasta).

3. Heat half of the oil in a pan, add chopped anchovies, and then the breadcrumbs, mix and be careful not to burn. Set aside.

4. Heat the rest of the oil in a large pan and put in the garlic and chilli. Add the broccoli and stir until the broccoli is heated through. Season, add the pine nuts and sultanas and cook for a few more minutes.

5. Bring the broccoli water to the boil and cook the pasta for less than one minute than the packet time. Drain, leaving a little of the water with the pasta to keep it loose. Add the broccoli mix and stir. Then mix in the cheese and finish with the breadcrumb mix. Season if required.