• 1/2 cup extra-virgin olive oil, preferably Apulian
• 4 garlic cloves, chopped
• 1 dried chili, crumbled
• 1 pound cavatelli
• salt
• 1 pound broccoli, cut into florets
• 1 cup freshly grated Pecorino Romano

Heat the olive oil in a deep, wide sauté pan. Add the garlic and cook until golden; add the chili and keep warm.

Meanwhile, bring 6 quarts of water to a boil. Add the cavatelli and salt, and after 10 minutes, add the broccoli. Cook until the cavatelli 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 cavatelli.

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