1 bunch of broccoli ( about 1 1/2 lbs)
1/4 c. olive oil or less
4 garlic cloves, chopped
salt and pepper to taste
1/4 tsp red pepper flakes
3 c. warm water
1/2 lb pasta
1/3 c. freshly grated romano or parmesan cheese, plus more for garnis

Cut off and discard about 1/2 inch of the end of the broccoli stem.  Cut the broccoli into flowerettes.  Trim the tough leaves, cut the stems into large dice. Set all aside

Heat the oil in a heavy sauce pan.  Add the garlic, s&p and red pepper flakes.  saute slowly on low heat until the garlic is lightly browned.

Remove the pan from the burner and gently pour in the warm water to start the sauce.  Let the water and oil misture boil briskly for a minute, then add the broccoli.  Cook on medium heat for about 5 minutes.  Add more s&p and red pepper to taste.

Cook the pasta, reserve some of the cooking liquid.  Put the drained pasta in a large skillet and pour the cooked broccoli sauce on top.  sprinkle with the grated cheese, cover and simmer for a few minutes until the cheese is melted.  Or to make it the peasant-style add the cooked pasta to the pan of broccoli, toss a couple of times until well mixed, then serve.  Sprinkle each serving with more cheese.

Serves 6.