Garlic & Broccoli Orecchiette with Chili Flakes

Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package directions, until al dente. In the last 3 minutes of cooking, add the broccoli florets to the boiling water. Reserve about 1 cup of the pasta water before draining the pasta and broccoli.

While the pasta is cooking, heat the olive oil in a large skillet or saute pan over medium heat. Add the minced garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.

Add the drained pasta and broccoli to the skillet with the garlic oil. Toss to combine.

Add a splash of the reserved pasta water to the skillet, if needed, to create a light sauce that coats the pasta and broccoli. Stir in the grated Parmesan cheese.

Season with salt and black pepper to taste.

Serve immediately, garnished with additional Parmesan cheese and red pepper flakes, if desired.