Heat oil in large skillet over medium heat. Add anchovies, garlic and chili pepper flakes; sauté 2 to 3 minutes or until garlic is tender. Remove from heat.
Cook Campanelle according to package directions, adding broccoli during the last 3 minutes of cook time. Drain, reserving ¼ cup pasta water.
Add tomatoes and reserved pasta water to skillet.
Toss tomato mixture with pasta. Sprinkle with cheese.
