Broccoli & anchovy penne

In a large saucepan, heat the oil, the contents of the anchovy tin, the garlic and chilli flakes (if using). Fry gently for about 2 minutes, until the garlic is tender and the anchovies are melted.

Add the broccoli, toss to coat in the garlicky oil, then pour in the stock and simmer for 20-25 minutes, until the broccoli has broken down and the sauce is thickening. Mash a little if needed.

Cook the penne in salted boiling water for 12 minutes, reserving a mug of cooking water, then drain. Tip the pasta into the broccoli sauce. Stir through the lemon zest, a squeeze of juice, the 3 tbsp cheese and a splash of pasta water. Grind over lots of black pepper and sprinkle with extra cheese before serving.