Stir-fry small florets of broccoli with finely chopped onion and garlic in extra virgin olive oil over a high heat for a few minutes, then stir in a couple of tablespoons of white wine, cover, and allow the broccoli to cook in the steam. When cooked, stir in chopped anchovies or anchovy paste, to taste, and fold this sauce into freshly cooked pasta. Serve with freshly grated Parmesan sprinkled over. Strips of sun-dried tomatoes that have been kept in oil can be added just before steaming the broccoli. This sauce is particularly good with thick chunky pastas, such as penne or rigatoni.