Garlic Broccoli Pasta Delight

Bring a large pot of salted water (2 tablespoons kosher salt per gallon) to a boil. Remove and discard lower stems from the broccoli and break into bite-size florets. Boil the florets for 8 minutes until tender, then set aside. Make sure to not drain the boiling water.

Cook orecchiette pasta in the boiling water until al dente. In a separate large pan, sauté minced garlic in olive oil over medium-low heat until golden, about 2-3 minutes. Add chili flakes to the pan.

Add the precooked broccoli to the pan and sauté for 2-3 more minutes to soften the florets further. Before draining the pasta, reserve 2 cups of the pasta water.

Pour 1 cup of the reserved pasta water into the pan to create the broccoli sauce and cook for 1 minute. Add the cooked pasta and grated pecorino cheese to the pan, stirring thoroughly.

Adjust salt and pepper to taste. If needed, add more pasta water to achieve a looser consistency. Remove the pan from heat, mix in the chopped fresh basil, and serve with additional pecorino cheese and a sprinkle of chili flakes.