1 1/2 lb. fresh broccoli florets
1 lb. box Orchetti or Farfalle dried pasta
2-3 T. olive oil
2-3 cloves garlic, minced
1 red chili, minced (or 1/4 t. dried)
Salt and pepper, to taste
Bring a large pot of salted water to a boil. Drop in the broccoli and boil for 5 minutes. Remove with slotted spoon and blanch in cold water. Bring the pot up to a boil again. Add a t. of salt and cook the pasta until al dente, about 6-8 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add the garlic and chili and sauté for 2 minutes. Add the broccoli. Lower the heat slightly and continue to cook, tossing everything together for 3-4 minutes. Using a colander scoop, put the pasta directly into the skillet with the broccoli. If the pan is too dry, add a bit of the pasta cooking water. Fold the pasta and broccoli together until well combined. Season with salt and pepper to your taste, and serve.