(Serves 4 to 6)
2 bunches broccoli (2 to 2 1/2 pounds)
2 cups short pasta (penne, rotelle, or shells)
1/2 cup Sciabica's or Marsala Extra Virgin Olive Oil
6 cloves garlic, minced (or to taste)
1/2 cup Romano cheese, grated
salt, pepper and red hot pepper flakes to taste
Cut broccoli into flowerets.
Bring 3 quarts water to boil in a large pot. Add pasta and broccoli. Cook for 2 minutes after water comes to a boil again.
Turn off heat and let the pasta and broccoli stay in the water for 10-12 minutes or until broccioli is crisp tender. This method should keep the broccoli nice and green.
Drain well and place in a shallow serving bowl.
In a small skillet over low heat, cook garlic in the oil until it is light golden and translucent (2-3 minutes).
Pour olive oil and garlic over pasta, sprinkle with cheese, salt and both peppers, tossing gently.
Note: Use a good brand of pasta that holds its shape and does not get mushy when cooked.