1 lg Bunch broccoli — trimmed
And cut into flowerettes 1/2 cup Extra virgin olive oil
1/2 cup (1 stick) unsalted butter
6 lg Garlic cloves — sliced
Paper thin 2 teaspoon Crushed red pepper flakes
1 pound Large shell macaroni
Cooked
Cook broccoli to desired tenderness in lightly salted boiling water. RESERVE 1 CUP of BROCCOLI COOKING WATER. Drain remaining water from broccoli and cut into bite-size chunks; set aside.
In a medium size saucepan; heat olive oil over medium, add garlic slices and stir until lightly and evenly browned. (At this point, you can remove and dicard the garlic, but I always leave it in!) Add the butter, stirring until melted. Add red pepper flakes and simmer 3 minutes. Add the reserved broccoli water and simmer another minute. Turn off heat and stir in broccoli. Cover and set aside while cooking pasta.
Place cooked pasta into large bowl. Pour broccoli sauce over pasta. Toss to coat and serve with freshly grated Parmesan cheese and black pepper. YUM.