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If possible, use orecchiette pasta for this dish, because the little, saucer-like shapes catch the breadcrumbs so neatly.

Serves 4

400g/14oz broccoli, broken into florets

400g/14oz short durum wheat pasta

2 garlic cloves, crushed

4 tablespoons fresh or dried breadcrumbs

4 tablespoons olive oil

salt and freshly ground black pepper

freshly grated Parmesan cheese, to serve

Bring 2 pans of water to the boil and add salt. Cook the broccoli for 5 minutes and the pasta for whatever time is recommended on the packet (reputable Italian brands give very accurate cooking instructions). The idea is for both to be ready at the same time, so you can drain them in the same colander.

Just before you serve, fry the garlic and breadcrumbs in the oil until golden. Drain the pasta and broccoli and return them to the pasta pan. Stir in the breadcrumbs, season with salt and pepper and serve with grated Parmesan cheese.