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1
Wash the broccoli and cut it into small bite-size pieces. Bring a large pot of salted water to a boil.
2
Add the cut broccoli pieces to the boiling salted water and cook.
3
Heat extra virgin olive oil in a separate pan and add the chopped garlic, being careful to cook it gently so it doesn't burn.
4
Add hot pepper flakes if desired, adjusting to your taste preference.
5
Pour the garlic and oil mixture into a serving dish or pot.
6
When the broccoli is cooked through and tender, remove it from the water with a slotted spoon and add it to the oil and garlic mixture, reserving the cooking water.
7
Cook the pasta in the same broccoli water until it reaches the desired tenderness.
8
Taste the dish and adjust the salt as needed, adding black pepper to season.
9
Transfer the cooked pasta to the broccoli and oil mixture and toss everything together.
10
Add some of the reserved broccoli cooking water if needed for creaminess, then top generously with grated Pecorino Romano cheese and adjust seasoning to taste.
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