Conchiglie with broccoli, anchovies and red pepper
1 clove garlic, chopped
2 anchovy fillets
red pepper flakes
chopped Italian parsley
Cook pasta and broccoli in salted boiling water; drain.
Saute garlic in olive oil until it takes a little bit of color. Add anchovies and stir until they incorporate into the sauce. Add pasta and broccoli to saute pan. Cook for an additional 1-2 minutes, stirring occasionally.
Check seasoning [which should be very little], garnish with grated pecorino and chopped parsley, and serve.
This is a traditional dish from the Puglia region of Italy. This version is one of the simplest variations. You can use toasted bread crumbs in place of the cheese.