Step 1: Boil the Broccoli

• Cut the broccoli into small florets. Bring a large pot of water to a boil (use about 1 gallon/3½ liters of water with 1 tablespoon of salt).
• Add the broccoli florets and boil for about 5 minutes, or until fork tender. This step not only softens the broccoli but also flavors the water, which will be reused for cooking the pasta.

Tip: Don't discard the cooking water after removing the broccoli!

Step 2: Make the Sauce Base

• In a large skillet, heat 3 tablespoons olive oil over medium heat. Add 2 cloves of sliced garlic and ¼ teaspoon red pepper flakes, and sauté for about a minute until fragrant but not browned.
• Use a slotted spoon to remove the broccoli from the pot and transfer it to the skillet with the garlic oil.
• Add 1 cup of the broccoli cooking water to the skillet and simmer everything on medium heat for about 10 minutes.
• Use a fork to mash the broccoli into a rough, creamy consistency, or use an immersion blender for a smoother texture. The result should be a thick, flavorful green sauce.

Step 3: Cook the Pasta

• Return the pot of broccoli water to a boil and add your pasta. Cook it according to the package instructions but reduce the time by 2 minutes—this allows the pasta to finish cooking in the sauce.
• Before draining, reserve 1 cup of the pasta water to help adjust the sauce consistency later.

Step 4: Combine Pasta and Sauce

• Drain the pasta and add it directly to the skillet with the mashed broccoli sauce.
• Add ½ cup grated parmesan cheese and stir well, cooking for an additional minute.
• Add some of the reserved pasta water as needed to loosen the sauce until it's creamy and coats the pasta thoroughly.
• Taste and adjust salt if necessary.

Step 5: Garnish and Serve

• Turn off the heat and stir in a handful of fresh basil leaves. The residual heat will wilt them just enough to release their fragrance.
• Serve immediately, topped with shaved parmesan and a few extra basil leaves if desired.