Ingredients

1/2 cup olive oil

4 garlic cloves, chopped

1 dried chili, crumbled, to taste

1 lb orecchiette

Salt

1 lb baby brocolli, or brocolli cut into florets

1 cup grated pecorino romano cheese

Preparation

  1. Heat the olive oil in a deep, wide saute pan.
  2. Add the garlic & cook until golden; add the chili & keep warm.
  3. Meanwhile, bring 6 quarts of water to a boil.
  4. Add the orecchiette, salt & brocolli and cook until the orecchiete are “al dente”. Drain.
  5. Pour olive oil/garlic/chili mixture over pasta & serve.