BROCCOLI with PENNE

1 - 1/2 pounds broccoli florets

1/4 cup olive oil

3 cloves garlic, peeled and minced

1/2 teaspoon hot chili flakes

about 1/2 teaspoon salt

about 1/4 teaspoon pepper

12 ounces dried penne pasta

1/3 cup grated pecorino romano cheese

Rinse broccoli, trim and discard stem ends. Coarsely chop tops and stem. In a 5 to 6 quart pan over medium heat, stir olive oil and garlic often until garlic sizzles, then stir in broccoli, chili flakes, salt and pepper and 1/2 cup water. cover and cook, stirring occasionally, until broccoli is very soft. Add 1/4 cup more water to pan if broccoli threatens to scorch.

Meanwhile, in a 5 to 6 quart pan over high heat, bring 4 quarts water to a boil; add penne and cook until tender to bite, 10 to 12 minutes. Drain and return to pan.

Stir broccoli mixture into pasta along with cheese. Add more salt and pepper to taste.

YIELDS: 4 to 6 servings