Cook onion and garlic in 3 tablespoons olive oil until soft but not coloured. Set the pan aside.
Fry pine nuts in remaining 1 tablespoon olive oil in another pan until golden. Set aside.
Bring 5 litres cooking water (salted) to the boil. Cook the broccoli 5 minutes or until it's not crunchy. Drain and reserve the cooking water. Set aside.
Cook the orecchiette in the broccoli water 10-15 minutes until al dente - don't overcook it please!
Return the onions to the heat, add the anchovies, currants and soaking vinegar, and the tomato sauce. Bring to a simmer, stirring. Add the broccoli. Once hot, add the pasta and the pine nuts, toss and serve, garnished with parmesan.