Orecchiette Pasta With Broccoli

• 12 cup extra virgin olive oil
• 4 garlic cloves, chopped
• 12 dried chili, crumbled (to taste)
• 1 lb orecchiette
• salt
• 1 lb broccoli, cut into florets
• 1 cup freshly grated pecorino romano cheese

1. Heat the olive oil in a deep, wide saute pan.
2. Add the garlic and cook until golden; add the chili and keep warm.
3. Meanwhile, bring 6 quarts of water to a boil.
4. Add the orecchiette and salt, and after 10 minutes, add the broccoli.
5. Cook until the orecchiete 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 orecchiette.

extra virgin olive oil, garlic, chili, orecchiette, salt, broccoli, freshly grated pecorino romano cheese

Taken from www.food.com/recipe/orecchiette-pasta-with-broccoli-243513 (may not work)