Recipe and Image by La Cucina Italiana
Fine sea salt
1 1/4 pounds broccoli
1 pound strascinati or other short pasta, such as cavatelli or penne
1/2 cup extra-virgin olive oil
1/2 cup finely chopped flat-leaf parsley
2 dried red arbol chiles, or red pepper flakes to taste
1 garlic clove, minced
Freshly grated Pecorino Romano, Caciocavallo, or ricotta salata cheese for serving (optional)
Bring a large pot of salted water to a boil. Meanwhile, cut broccoli into 1-inch florets; peel stems. Cut stems into 1-inch pieces, then cut pieces in half or quarters lengthwise, depending on size.
Cook broccoli florets and stems in the boiling water until tender, about 7 minutes. Reserving water, transfer broccoli to a colander to drain, then rinse under cold water to stop cooking.
Return water to a boil. Add pasta and cook until al dente.
Meanwhile, combine oil, parsley, chiles and garlic in a small skillet. Heat over medium heat, stirring occasionally, for 2 minutes. Remove from heat; stir in 1 1/2 teaspoons salt.
When pasta is al dente, drain pasta and return to pot. Immediately add broccoli and oil mixture. Heat over medium heat, stirring to combine, for 30 seconds; adjust seasoning, if necessary. Serve immediately, with cheese if desired.