Orecchiette with broccoli, Puglia-style

In Puglia they cook simply. So simply that you feel you're missing something. You aren't: the taste lives in the good ingredients, not in complicated steps.

Boil the orecchiette in plenty of salted water. Three minutes before they're done, drop the broccoli florets straight into the pasta water. Drain, save a little of the water.

In a pan: good oil, two sliced garlic cloves, a pinch of dried chilli. Add the pasta, the broccoli, two tablespoons of pasta water. Stir gently until the sauce coats the orecchiette.

Serve with breadcrumbs toasted in oil and, optionally, a spoonful of pecorino. That's all.