Step 1

Cook garlic in olive oil: Add the olive oil to a small saucepan and gently sauté over medium-low heat until the edges of the garlic are golden brown. This should take 5-6 minutes. Set aside

Step 2

Cook pasta and broccoli: Bring a large pot of water to the boil (cook pasta according to package directions). In the last 4-5 minutes that is needed to cook the pasta, add the broccoli to the boiling water and cook for 4-5 minutes. Note: I like my broccoli tender and not soft to the point it is falling apart. For softer broccoli, cook 6-8 minutes.

Step 3

Reserve cooking water: Before you drain the pasta and broccoli, reserve 1/3 cup of the cooking water in case you need it to loosen the pasta and add moisture.

Step 4

Drain pasta and broccoli: Drain the pasta and broccoli and return to the same pot.

Step 5

Add seasoning: Drizzle the garlic infused olive oil over the pasta and broccoli, add the salt, pepper and red pepper flakes. Stir to combine. If the pasta looks dry, add a few tablespoons of the reserved pasta water/cooking water and discard the unused amount.

Step 6

Serve: Serve with grated Parmigiano-Reggiano or Pecorino Romano cheese.