Farfalle with Tomatoes, Olives and Anchovies

For the farfalle with tomatoes, olives and anchovies, peel and finely chop the onion and garlic. Boil broccoli florets briefly in salted water, then rinse with cold water. Cut olives into quarters. Cut pea pods diagonally into fine strips. Cut anchovy fillets into pieces and finely slice goat cheese.

Sauté onion and garlic in olive oil, add olives, tomatoes, capers and rosemary, stir and sauté. Pour in soup and let sauce simmer gently for about 5 minutes. Add pea pods, anchovies and goat cheese and simmer briefly. Season sauce with salt and pepper.

Cook pasta in salted water until al dente and strain. Heat the vegetable sauce again briefly and mix with the broccoli under the pasta. Arrange farfalle with tomatoes, olives and anchovies on warmed plates and serve sprinkled with parmesan and basil.

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