- 5 garlic cloves
- 1/3 cup extra-virgin olive oil
- 2 (10-ounces) packages frozen chopped broccoli (do not thaw)
- 1 cup water
- 1/4 teaspoon hot red-pepper flakes
- 1/3 cup grated Parmigiano-Reggiano plus additional for serving
- 1 pound dried orecchiette pasta
- With food processor running, drop in garlic and finely chop.
- Cook garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 12 to 15 minutes. Stir in cheese until melted.
- Meanwhile, cook orecchiette in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta.
- Toss pasta with broccoli and 1/2 cup reserved cooking water. Season with salt and thin sauce with more cooking water if desired. Serve with cheese for sprinkling.