1. Cook the macaroni according to package instructions in a pot of salted boiling water until al dente.

2. While the macaroni is cooking, heat some olive oil in a large skillet over medium heat.

3. Add minced garlic and finely chopped onion to the skillet and cook until fragrant and translucent.

4. Add canned tomatoes (undrained) and simmer for 10 minutes until the sauce thickens.

5. Add drained sardines to the skillet, breaking them up with a spatula, and cook for 5 minutes more until heated through.

6. In a separate pot, blanch the broccoli in salted boiling water for 2 minutes until bright green and slightly tender.

7. Drain the broccoli and add it to the skillet with the sardine sauce. Season with fine salt to taste.

8. When the macaroni is done, drain it and add it to the skillet with the sauce and vegetables. Toss everything together until well combined.

9. Serve hot with grated Parmesan cheese on top.