In this quick version of a common Puglian dish, pungent garlic and spicy red-pepper flakes turn frozen broccoli into a perfect partner for ear-shaped pasta.

　　

Ingredients

5 garlic cloves

　　1/3 cup extra-virgin olive oil

　　2 (10-ounces) packages frozen chopped broccoli (do not thaw)

　　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

　　

Step 1

With food processor running, drop in garlic and finely chop.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.