A rustic pasta dish

I have spent the last few days perving over my new cookbook, the Flavour Thesaurus. Food geeks beware - only get this book if you have some time to spare. Imagine every core ingredient that you use with some regularity, cross referenced against every other ingredient on the list, each time with a recipe, a cultural tidbit or a science lesson.

Here's the Guardian review of the book.

So anyway, I am reading the anchovy section wondering what to combine with some anchovies, and as it goes through almonds...hard cheese...vanilla..etc, etc, I get to broccoli and anchovy. This sauce is a traditional Italian pasta sauce.

ingredients:
anchovies, broccoli, chilli flakes, olive oil, capers, peas, other bits and pieces as desired, pasta.

Pre cook the broccoli and peas, making sure you have quite small pieces of broccoli. Lightly cook the chilli flakes in warm (not hot) oil. Then soften the anchovies in the oil and add all the ingredients except the pasta. Cook the pasta, mix the sauce. Easy Peasy.