Orecchiette con i broccoli

Info&Research: ORECCHIETTE.
Orecchiette is the prestigious pasta of Puglia, the heel of the Italian boot. The name means "little ears," and the indentations in the pasta catch the sauce. The rim of the orecchiette, a bit thicker than the depressed center, stays firm when you cook it, creating an interesting textural contrast as you eat.
The traditional Pugliese way to eat orecchiette is with broccoli rabe, also known as rapini, in a simple sauce seasoned with hot peppers and anchovies.

ORECCHIETTTE WITH BROCCOLI
Ingredients: 160 g orecchiette, 160 g broccoli, 5 anchovies fillet in oil, 1 garlic clove, extra-virgin olive oil, salt.

Wash and clean the broccoli and cut in pieces. Cook broccoli in abundant salted water for about 30 minutes. Take broccoli out of the water.
In the same water where you cooked broccoli put orecchiette and cook “al dente”.
Heat the oil in a pan with the garlic clove (to be taken away when it has a golden color) and add 3 anchovies fillet, stirring them vigorously to reduce them to a liquid sauce. Add broccoli and cook for about 10 minutes stirring continuously. Drain orecchiette and transfer them to the pan where you have broccoli. Stir well and serve immediately.