Orecchiette Pasta With Broccoli

Ingredients

• 1/2 cup extra-virgin olive oil
• 4 garlic cloves, chopped
• 1/2 dried chili, crumbled (to taste)
• 1 lb orecchiette
• salt
• 1 lb broccoli, cut into florets
• 1 cup freshly grated pecorino romano cheese

Directions

1. 1

   Heat the olive oil in a deep, wide sauté pan.

2. 2

   Add the garlic and cook until golden; add the chili and keep warm.

3. 3

   Meanwhile, bring 6 quarts of water to a boil.

4. 4

   Add the orecchiette and salt, and after 10 minutes, add the broccoli.

5. 5

   Cook until the orecchiete are “al dente”, about 10 more minutes; drain, but not too thoroughly: you want to leave a little of the cooking water clinging to the orecchiette.