Step 1

Bring a large pot of water to a boil.

Step 2

While water heats up, cut head of broccoli into large florets. Remove the tough outer layer of the stem and cut into 1-inch chunks. Mince garlic.

Step 3

Cook broccoli in boiling water for 5-7 minutes, until fork tender. Remove with a slotted spoon, reserving water in pot. Chop broccoli into 1/2 inch or smaller pieces.

Step 4

Bring pot of water back to a boil. Season generously with salt. Add pasta and cook until 1-2 minutes short of al dente. Reserve 1 cup of pasta cooking water. Drain pasta.

Step 5

While pasta cooks, place olive oil, garlic and red pepper into a large, room temperature sauté pan. Turn heat to medium. Once garlic sizzles for a few seconds, stir in the chopped broccoli. Season with salt and pepper. Pour in about 1/4 to 1/2 cup of pasta water. Bring to a boil. Allow to simmer for about 3-5 minutes so broccoli further softens and breaks down. This pasta is best with very soft broccoli (even softer and more broken down than in my photos is great).

Step 6

Add cooked pasta to broccoli sauce. Toss to combine. Remove from heat and stir in cheese. Taste for seasoning. Add more pasta water to loosen sauce, if needed. Serve topped with a drizzle of extra virgin olive oil and cracked black pepper or more cheese, if desired. Enjoy.