| 1 box | BARILLA Campanelle |
| 1/3 cup | extra virgin olive oil |
| 2 | anchovy filets, chopped |
| 2 cloves | garlic, minced |
| 1/4 teaspoon | crushed red pepper flakes (optional) |
| 1/2 teaspoon | salt |
| 4 whole (1-1/2 cups) | plum tomatoes, coarsely chopped |
| 5 cups | small broccoli florets |
| 1/4 cup | freshly grated Pecorino cheese |
HEAT oil in large skillet over medium heat. Add anchovies, garlic and seasoning; sauté 2 to 3 minutes or until garlic is tender. Remove from heat.
COOK pasta according to package directions, adding brocoli during the last 3 minutes of cook time. Drain, reserving 1/4 cup pasta water. Return pasta and broccoli to pot.
ADD tomatoes and reserved pasta water to skillet.
ADD tomato mixture to hot pasta; toss. Transfer to serving platter; sprinkle with cheese.
Add 1/4 cup pitted kalamata olives, if desired.