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Bring a large pan of salted water to a boil.
Meanwhile, cut the florets off the broccoli, slice the tough end of the stalk into thin rounds, then cut the more tender parts into quarters lengthways.
Drop the lot into the boiling water, return to a boil and simmer for 10 minutes.
Meanwhile, warm the oil in a large frying pan over a medium-low heat.
Add the capers, if using,fry until crisp, then add the garlic and fry-cook for just a minute more.
Take off the heat.
Once the broccoli is cooked, use a slotted spoon to lift it out of the water and into the frying pan (keep the pot of hot water).
Return the frying pan to the heat, and saute the broccoli for a couple of minutes, breaking it down slightly with a potato masher.
Meanwhile, bring the pan of broccoli water back to a boil, add the pasta and cook according to the packet instructions.
Transfer the pasta directly into the broccoli pan, adding a splash of pasta cooking water to loosen the sauce, if needed.
Stir and toss over a medium heat until well combined, then add the lemon juice (and grated zest, too, if your lemon is unwaxed and organic).
Season to taste and serve with optional parmesan or toasted breadcrumbs or grated cured egg yolks and chilli flakes sprinkled over the top.