Pit the olives. CUT the broccoli into florets.
Bring a large pot of lightly-salted water to a boil. Cook the broccoli for 2-3 minutes. Remove it, drain and refresh it. Reserve the cooking liquid for the pasta.
Cook the pasta "al dente." Drain it and set it aside. Crush the chili pepper.
Heat the olive oil in a skillet over moderate heat. PEEL the garlic and saute it for a few minutes. Remove the garlic.
Add the anchovies, mashing them with the back of a wooden spoon. Add the pasta and mix well. Stir in the olives, broccoli, and chili pepper. Season, to taste, with salt and pepper. Heat through and serve.
Notes: Just about all of the recipes in Italy which feature broccoli originate in the south. There, it is often referred to as "cavolfiore." Ditali (1/2 inch/1.25 cm long) tubular pasta are traditionally used with vegetable-based sauces.
Green olives 4 oz/125 g
Broccoli 1 1/2 lb/700 g
Small dry red chili pepper 1
Garlic cloves 2
Olive oil 5
Anchovy fillet 8
Dried short macaroni 12 oz/350 g
Salt and freshly ground pepper to taste