Step 1: Mise en place. Remove the broccoli stem below the florets and discard. Cut the florets off the stem. Cut the remaining stem and large florets into bite-size pieces.

Step 2: Add a tablespoon of salt to a large pot of water and bring to a boil. Add the broccoli to the boiling water and cook for approximately 5 minutes.

Step 3: Set a skillet or saute pan large enough to hold the spaghetti and broccoli over a low heat. Add the olive oil and garlic and leave to simmer. Once the garlic starts to brown, add 1-2 tablespoons water to prevent the garlic from burning.

Step 4: After the broccoli has cooked for 5 or so minutes, use a spider or hand strainer to transfer the broccoli to the saute pan and gently toss with the olive oil and garlic. Add salt and pepper to taste. At this point, you want some of the florets to be crushed and others to be whole pieces. Leave it on the stove at a very low temperature.

Step 5: Return the pot of water to a boil and add the spaghetti. Cook according to packet instructions.

Ingredients:

• 1 broccoli, 450g (1 lb.) or a little over
• 340g (12 ounces) of dry spaghetti
• 2 garlic cloves, sliced thin
• ½ cup of extra virgin olive oil
• ½ cup of freshly grated prmigiano-reggiano or pecorino cheese
• salt and fresh ground pepper
• 1 cup of pasta water

Step 6: When the spaghetti is al dente, use a spider or hand strainer to transfer it to the skillet or saute pan. Toss gently, careful not to break all the florets.

Step 7: Slowly add half ½ to 1 cup of pasta water to the pan. This will combine with the olive oil and crushed broccoli to create a sauce. Toss gently, making sure to coat all of the pasta with the sauce. Add the parmesan or pecorino while tossing. Plate with more cheese at the table.