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Cook the buckwheat pasta according to package directions
Cut the broccoli into florets and cook until tender
In a pan, heat extra virgin olive oil with the garlic clove and dried chili
Add the anchovies and let them dissolve in the oil
Add the sun-dried tomatoes, capers, and Taggiasca olives to the pan
Combine the cooked pasta and broccoli with the sauce
Toss everything together and garnish with fresh marjoram
Taste and add salt only if needed, as the other ingredients are already salty