Chop the broccoli into pieces the same size (or slightly bigger) than the pasta shape chosen, wash them thoroughly, and set aside. Note: Chopping vegetables to the same size as the pasta allows for the whole recipe to mix well and each bite can have a bit of everything.
On the stove put one big pot of water and bring it to the boil; once the water is boiling, add 1/2 tsp of salt and the pasta to it.
Check the cooking time of the pasta (penne are normally 10-12 minutes) and compare with the time to cook the broccoli (I like mine quite soft, so I boil them for 8 minutes); this means that after 4 minutes of the pasta being in the water I add the broccoli to it.
Once broccoli and pasta are ready, drain, and put back in the pot. Do not ‘’over-drain’’ the food… a tiny amount of cooking water (and I mean tiny) won’t hurt.
If you want to keep this recipe to one pot, you can leave the pasta and broccoli in the colander, alternatively you can use a frying pan… in any case, take your selected pan and add to it 1 tbsp of olive oil. Once the oil is warm (not too hot) add the chopped garlic and lower the flame to low; after about 1 minute (when you can no longer smell the rawness of the garlic) add the chili flakes to the pan, stir well and add the broccoli and pasta. Mix well and add salt and black pepper to taste.
Divide into two plates and serve!!