"When the going gets weird, the weird turn pro." Hunter S. Thompson

Penne with broccoli and green olives

Serves 6 as a starter

Ingredients

• 2 lb purple sprouting broccoli, flower heads and small leaves only
• 2 small red onions, peeled and finely sliced
• 4 tablespoons extra virgin olive oil
• 2 garlic cloves, peeled and sliced
• 16 salted anchovies fillets
• 5 oz pine nuts, toasted
• 6 oz green olive, stoned and halved
• 14 oz penne
• 7 oz parmesan cheese
• 8 tablespoons of roughly torn fresh basil

Method

1. Cut the broccoli heads into small pieces and blanch with the leaves for 5 minutes. Drain well; reserve the blanching water
2. In a heavy-bottomed saucepan, gently fry the onion until golden in 2 tablespoons of olive oil. Add the garlic and anchovy fillets and stir to break up the anchovies; they will melt into the sauce. Add 1 ladlefull of blanching water. Add the broccoli, cook for 5 minutes and then add the pine nut and olive pieces and continue to cook over a gentle heat for five minutes to combine all the flavours. Season.
3. Cook the penne in boiling salted water, then drain. Add to the sauce along with basil, Parmesan and remaining olive oil and server.