Boil the broccoli and leaves in salted water. When soft place it in salted ice water to stop it from cooking and to maintain a beautiful green colour.
Heat oil in a frying pan with one, sliced, garlic clove and 4 anchovies – stir until melted.
Remove the garlic and add the bread cut into cubes. Fry until crispy.
Blend the broccoli with 2 anchovies, olive oil, salt and pepper until soft and creamy; add broccoli cooking water if necessary. Place this cream in the frying pan with the bread.
Cook the pasta in the broccoli cooking water until al dente. Drain the pasta and mix gently with the broccoli cream for one minute.
Place the broccoli leaves in a pasta bowl first and then add the pasta. Top this with thinly sliced dry tomatoes, bread cubes and oregano flowers before serving.