1 lbs- any short pasta
salt
1 head- broccoli
2 tbsp.-olive oil
3 tbsp.- sun-dried tomatoes, finely chopped
½ tsp.- chilli flakes
3 cloves- garlic, sliced
¼ cup- freshly grated parmesan cheese
Set a large pot of water on high heat and bring it to a boil, add salt, pasta, and broccoli separated into florets. Cook according to package directions, don’t overcook, your pasta should be al dente and broccoli tender but still firm. It should take between 7-9 mins. While pasta and broccoli are cooking slice garlic and cook it gently over low heat in a large pan coated with olive oil with chopped sun-dried tomatoes and chili flakes for 1 minute, stirring constantly to prevent burning. Set aside. Drain pasta and broccoli, reserving ½ cup of water from the pasta. Add both pasta and broccoli to the pan with sun-dried tomatoes and gently toss together with freshly grated parmesan, add ½ reserved pasta water to loosen the sauce. Taste and add more salt if needed. Serve with additional parmesan cheese.

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