Chop the thyme if fresh. Remove the seeds from the chilli pepper and chop it finely.
Cut the heads of the broccoli into small pieces, cut up the more tender stalks too, place heads and stalks in a large pan of cold water and bring to the boil, once the water boils add some salt and the orecchiette pasta too and cook following the instructions on the packet.
Chop the Vorrei Sundried Tomatoes into little pieces.
Heat the Extra Virgin Olive Oil in a frying pan, add the garlic clove, the anchovies, the chilli and the thyme, cook until the anchovies become lighter in colour.
Drain the broccoli and orecchiette pasta and add to the frying pan then add the Vorrei Sundried Tomatoes. If necessary add a ladle of pasta water. Cook on a medium heat for a few minutes and then turn off the heat. Sprinkle with parsley if desired.