Orecchiette Pasta With Broccoli

Made this for a friend who wasn't able to eat regular food and this was better than puree. What I did was mash the broccoli up but she wanted hot sauce and I opted for the chili it wasn't that hot!

• Ready In: 30 mins
• Serves: 4

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. Heat the olive oil in a deep, wide sauté pan.
2. Add the garlic and cook until golden; add the chili and keep warm.
3. Meanwhile, bring 6 quarts of water to a boil.
4. Add the orecchiette and salt, and after 10 minutes, add the broccoli.
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.