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BOIL BROCCOLI: Cut 1 pound broccoli into small florets and boil them for 5 minutes or until fork tender.Tip: We recommend cooking the broccoli in 1 gallon (3½ liters) of water seasoned with 1 tablespoon of sea salt.
MAKE THE SAUCE: Heat 3 tablespoons extra virgin olive oil in a large skillet. Add 2 cloves garlic (thinly sliced) and ¼ teaspoon red pepper flakes and sauté for 1 minute.Remove the broccoli from the water and add them to the skillet (do not discard the water; we use it to cook the pasta).Add one cup of the cooking water and simmer on medium heat for 10 minutes or until very tender.Mash the broccoli with a fork or blend with an immersion blender.
COOK THE PASTA: While the broccoli simmers, cook 12 ounces short pasta as per package instructions minus 2 minutes.Use the same water you used for cooking the broccoli.ADD THE PASTA: Drain the pasta (reserve one cup of cooking water) and add it to the sauce.Add ½ cup grated parmesan cheese and finish cooking for about a minute.Add some reserved pasta water if necessary to make the dish creamy.
Taste and adjust for salt.Serve with 1 handful basil leaves and shaved parmesan on top.