Pasta with broccoli, anchovies, chili and garlic

Ingredients for 2 servings:

• 250 g pasta (orecchiette, ear pasta)
• 1 small broccoli (cut into florets)
• 4 anchovy fillets (chopped)
• 1 chili pepper(s), red (small dice)
• 2 cloves garlic (1 in small cubes, 1 crushed)
• 6 tomatoes, dried in oil (cut into 1cm pieces)
• 4 tbsp olive oil
• 4 tbsp meat broth, hot (instant)
• Parsley, fresh flat
• Salt and pepper, freshly ground (black)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

While the water for the pasta is heating, chop the ingredients. Cook the pasta in salted water until al dente. Add the broccoli florets for the last 4 minutes of cooking. Meanwhile, heat the olive oil in a large nonstick pan over low heat. Sauté the anchovies, chili pepper, garlic, and sun-dried tomatoes. Pour in the broth and simmer everything over low heat (!) for a few minutes. Use only enough broth to keep it from becoming soupy. You only want a little liquid. It’s better to use a little more olive oil. Season with salt and pepper. Drain the pasta and broccoli and add them to the pan with 1-2 tablespoons of the cooking water to the oil mixture, and mix everything gently. Serve with freshly ground pepper and sliced ​​(not chopped) parsley. If desired, you can also drizzle fresh Pecorino cheese over the pasta.