Speedy anchovy and broccoli pasta

Method

1. You’ll need a heatproof bowl that sits snugly on top of a large saucepan without any gaps (so it works as a lid but isn’t touching the water). Fill the pan with boiling water from the kettle, season with salt, then return to the boil over a high heat. Add the pasta, cover with the bowl, bring back to an energetic simmer and cook for 2 minutes. Remove the pan from the heat, keeping the bowl in place and set a timer for the cooking time of the pasta minus 2 minutes (so if the pack says 8 minutes, set a timer for 6).
2. Meanwhile, put the anchovies and their oil in the bowl above the pan and stir to help them break down as they heat through. Add 1 tbsp of the olive oil along with the chilli flakes and fennel seeds. Cook for 1 more minute to infuse, then stir in the broccoli slices. Keep stirring the broccoli around in the oil to help it warm through until the timer goes off.
3. Remove the bowl, then drain the pasta, reserving a mugful of the cooking water. Tip the pasta back into the pan, then add the broccoli mixture along with a little of the cooking water. Mix well over a medium heat until all combined and the pasta is coated in a glossy sauce (about 1-2 minutes at the most). Stir in the vinegar and serve sprinkled with the remaining oil and some grated parmesan (if you like).