Pasta With Broccolini

Set a large pot of water on high heat, with the 2 tablespoons of salt added.

On a burner nearby, heat a medium sized high sided pan with olive oil, on medium heat, add the crushed garlic, chilli, and finely chopped anchovies. Sauté, stirring until anchovies are melting and aromatic.

To the pan of now boiling water, add the chopped broccolini.

After the broccolini has been boiling for 3 or 4 minutes, Scoop the broccolini directly from the pasta cooking pan into the garlic/chilli/anchovy pan, along with any water clinging gently to it.

Add the tomato purée to the broccolini pan and stir. Continue cooking on medium heat.

Meanwhile add the dried pasta to the rapidly boiling water in the large pot.

Monitor the pasta as it cooks, as well as the broccolini in the adjacent pan, adding a small scoop of water from the pasta pot to assist the broccolini to soften from time to time. Add About 1/4 cup at a time to keep the sauce loose.

When the pasta is just short of 'al dente', start scooping it directly from the pasta pot into the broccolini pot, stirring to amalgamate. Continue cooking while tossing to cook the pasta to your desired stage. Taste now and add freshly ground black pepper and salt to taste, before turning off the heat.

As the pasta is nearing cooking time, use a potato masher to roughly squash some of the broccolini in the pan, so that it forms a chunky sauce. The desired consistency is entirely open to your wishes - I prefer a mix of some mushy and some firmer chunks of broccolini, but my daughter likes totally separate fresh green pieces.

Add freshly grated parmesan cheese to serve, along with a drizzle of 'collateral' or fish sauce, and a drizzle of extra virgin olive oil.