Mise it out: gather all your ingredients. Level this up by adding a few anchovies (they melt into the sauce and they don’t taste fishy) Get a pot of water boiling over a high heat and chop the broccoli up into florets.
Salt the water and add the broccoli. Cook until just fork tender (still has a bit of a bite to it–or softer if you want–it’s your pasta).
While the broccoli is cooking thinly slice some garlic (2-3 cloves based on their size and how much garlic you like). Heat a skillet over a medium high heat, add some olive oil. Hold your hand over the oil and when your palm feels warm add the garlic, moving it around immediately so it doesn’t burn. It you think it’s too hot move the skillet off the heat for a few minutes, while continuing to move the garlic around. Adjust the heat, return the pan to the burner, add a pinch of salt and allow the garlic to cook for a couple minutes while you pull the broccoli from it’s pot. *Use a slotted spoon to retrieve the broccoli from the water–you can use the same water to cook the pasta (sustainable, and adds good flavor)
Bring the broccoli water back up to a boil, add a pinch more salt, and add the spaghetti. Allow to cook till al dente (taste and feel to figure that out.) While the pasta is cooking add the broccoli to the garlic, (and add some red chili flakes here if you want too. When the pasta is done, grab it with tongs and transfer it into the skillet, collecting some of the pasta water too. Mix well with the broccoli, garlic and oil and serve with fresh pepper and some Parmesan.