Torchiette with Broccolini & Garlic

With many of our Italian superstar olive oils coming from Puglia, we thought it was time to put together a classic Pugliese dish. This quick and easy dinner recipe showcases the bold, peppery bite of Puglian varietals such as Coratina or Ogliarola. The simplicity of the dish really lets the quality and complex taste of the olive oil shine through.
“La cucina povera of Puglia shows us that the simplest ingredients, when elevated by great olive oil, create timeless dishes” 

Ingredients:
• 1 bunch fresh broccolini - chopped
• 4 or more garlic cloves, thinly sliced
• a few anchovy fillets
• 1 small red chilli, sliced
• a generous ½ cup of a robust Puglian EVOO (we used Olio Guglielmi's 'Puglia' IGP,  made from Coratina olives)
• pecorino or parmesan cheese to finish

Cook pasta in salted water until al dente - in the last 4-5 mins add the broccolini to the same pot. Reserve ½ cup of the cooking water. Meanwhile take a fry pan, warm a generosity of the olive oil over a medium heat, add the garlic, chilli, and anchovies and gently cook. Add the drained pasta and greens, toss with the reserved water to emulsify into a silky sauce. Finish with the rest of the EVOO and a generous sprinkle of pecorino or parmesan.
Other garnishing options: finely sliced preserved lemons, Italian parsley.