Cook 350g rigatoni in salted boiling water until al dente. Drain and return to saucepan. Cook 700g broccoli (cut into florets) in lightly salted boiling water for 3-4 minutes. Drain and reserve cooking liquid. Heat 2 tbsp olive oil in a frying pan and cook 2 red onions (chopped) over low heat until soft. Add 2 cloves garlic (sliced) and 4 anchovy fillets, stirring to break up anchovies. Add broccoli and 4-5 tbsp reserved liquid and cook for 1 minute. Add 120g kalamata olives (pitted and halved), 60g pine nuts (toasted) and 1-2 red chillies (sliced). Cook until warmed through. Season, then add to pasta with 1 cup basil leaves (torn), 50g parmesan (grated) and

2 tbsp olive oil. Toss to combine. Serve with extra grated parmesan.