350 gr. pasta shells (broken spaghetti and “orecchiette” also suitable)
400 gr. broccoli
2dsp olive oil
2cloves garlic
8-9 anchovies
4-5 chopped sundried tomatoes
10 pitted black olives
fresh chilli to taste
Pecorino or parmesan cheese
Chop up the broccoli and throw them in a saucepan of boiling, salted water along with the garlic cloves, for no more than 4-5 mins, (a longer time will deprive them of their beneficial properties for your health). Drain and reserve a mug of their cooking water. Chop up finely the broccoli and the garlic with a knife crescent and put them in a shallow pan with all the listed ingredients, except for the cheese. Add the reserved water gradually and blend it to an almost smooth paste until you reach whatever consistency you prefer for your sauce. In the meantime, cook the pasta al dente (you could use the same water left over from cooking the broccoli), drain well and mix with the sauce. Sprinkle generously with the cheese.