Instructions: Anchovies seem to pop up most often in Italian and other Mediterranean dishes.

This recipe is adapted from a Sicilian recipe in the "Two Fat

Ladies: Obsessions" book, in which it is titled "Orecchiette With Sprouting Broccoli." Orecchiette are "little ears," but any other pasta that holds sauce well, such as shells, can be substituted.

1 1/2 pounds orecchiette or other pasta, cooked 2 pounds broccoli or broccoli rabe, broken into florets 4 ounces salted anchovies or 2 ounces canned anchovy fillets, drained 1/4 cup olive oil
1/4 medium onion, minced
2 cloves garlic, minced
2 pounds peeled fresh tomatoes (3 cups chopped) or 3 cups canned tomatoes

(see note)

Salt
1/3 cup pine nuts
3/4 cup freshly grated parmesan cheese (optional)

Cook pasta according to package directions. Drain and set aside. Cook broccoli for about 3 minutes in boiling, salted water. Drain and set aside. If using salted anchovies, soak them in cold water for about 20 minutes; pat dry.

Chop anchovies. Put oil in a frying pan, add onion and garlic, and fry until garlic turns golden. Add anchovies and tomatoes. Season with salt, bring to a boil, then cook for 15 minutes, or until tomatoes turn into a pulpy sauce. Add broccoli and pine nuts, and cook for about 2 minutes or until a fork easily pierces the broccoli.

Layer pasta, sauce mixture and parmesan in a large bowl. Toss and serve.

Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.

Remove immediately and plunge into cold water. Skin should slip off easily.

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