| 1/4 cup | extra virgin olive oil |
| 2 cloves | garlic, minced |
| 8 | anchovy filets, finely chopped |
| 4 | plum tomatoes, chopped |
| 1/2 cup | pitted kalamata olives |
| 1/3 cup | drained capers |
| 1 teaspoon | salt |
| 1/8 teaspoon | red pepper flakes |
| 1 box | BARILLA Medium Shells |
| 3 cups | broccoli florets |
| 2-1/2 cups | cauliflower florets |
| 1 tablespoon | freshly grated Parmigiano Reggiano cheese |
HEAT oil in large skillet over medium heat; sauté anchovies and garlic 1 to 2 minutes. Add tomatoes, olives, capers, salt and red pepper flakes; continue cooking 2 minutes or until tomatoes are tender.
COOK Shells according to package directions, adding cauliflower and broccoli during the last 3 minutes of cook time. Drain and return to pot.
ADD tomato mixture to hot Shells; toss. Transfer to serving platter or bowl; sprinkle with cheese. May be served hot or cold.