1- Cut the broccoli into florets, remove the stalk, wash in plenty of cold water, drain and keep on one side. Wash the anchovies under cold running water to remove all the salt; remove the head, the backbone and cut into small pieces. Peel the clove of garlic and crush lightly.
2- Blanch the tomatoes in boiling water, drain, remove the skin and seeds and cut the pulp into strips. Bring a saucepan of salted water to the boil and cook the conchiglie; five minutes before the pasta is ready add the broccoli florets previously set aside.
3- In the meantime prepare the sauce for the pasta: fry the garlic in a pan with the oil until golden; remove the garlic and add the pieces of anchovy and fry quickly. Add the strips of tomato, season with a pinch of salt and pepper and cook for a few minutes. Drain the pasta with the broccoli, add the sauce and serve sprinkled with the grated salted ricotta.