Orechiette ai broccoli

A simplified version of Orechiette Alle Cime di Rapa, the Pugliese speciality. Clean broccoli heads and boil them quickly in salted water until hald-way done. Drain but keep the cookingliquid. Heat olive oil in a pan with garlic cloves (leave them whole, with the skin on). Remove the garlic, add pepperflakes and the broccoliheads. In the meantime, cook the orechiette in the water used for the broccoli, drain, and add to the pan. Don't overcook the pasta, it should be very al dente. Heat through, add grated parmesan, et voila!