5 garlic cloves
1/3 cup extra-virgin olive oil
5 oz broccoli chopped
1 cup water
1/4 teaspoon hot red-pepper flakes
1/3 cup grated Parmigiano-Reggiano plus additional for serving
1 pound dried orecchiette pasta
With food processor running, drop in garlic and finely chop.
Cook garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 12 to 15 minutes.
Stir in cheese until melted.
Meanwhile, cook orecchiette in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta.
Toss pasta with broccoli and 1/2 cup reserved cooking water. Season with salt and thin sauce with more cooking water if desired.
Serve with cheese for sprinkling.