• 4 tablespoons EVOO
• 3 cloves chopped garlic
• 3 cups broccoli florets
• 1 cup sun-dried tomatoes sliced
• Salt
• 1/2 teaspoon red pepper flakes or to taste
• 1 1/2 cups canned chicken broth
• 1 pound cavatelli, cooked according to package directions
• Freshly grated pecorino Romano

In a saucepan, heat the olive oil over moderate heat and once hot, add the garlic and cook stirring, until pale golden. Add the broccoli, salt, sun-dried tomatoes and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes or until the broccoli is tender. Meanwhile cook the pasta and transfer it to the saucepan. Toss to combine and serve topped with cheese.

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