Penne with broccoli and anchovies

Cook the penne with the broccoli al dente.

Heat the olive oil and fry the garlic until it turns color.

Chop or prune half of the can of anchovy fillets with 1 tablespoon of water. Add with a pinch of dried chilli flakes or cayenne pepper and 100 ml cream to the garlic.

Drain the pasta and broccoli and mix them through the sauce. If necessary, add a few tablespoons of cooking water if the sauce is too thick.

Sprinkle the pasta with 50 grams of grated Parmesan cheese or pecorino and the rest of the anchovy fillets.