• 2 lb sprouting broccoli or broccoli rabe
• 1 lb orecchiette (little ears)
• Salt and freshly ground pepper
• 7 tbsp olive oil
• ½-¾ cup freshly grated pecorino or Parmesan cheese (optional)

Take the pan in which you intend to cook the pasta, put in the appropriate quantity of water, and bring to a boil. Add the broccoli, broken up into florets, and cook for about 8 minutes. Remove from the water with a slotted spoon and keep hot.

Put the orecchiette into the same water, bringing the water back to a boil. As soon as they are cooked, drain them in the usual way and transfer from the colander to a nice deep, heated serving dish. Spoon the hot broccoli over the pasta, and add a little salt and a lot of freshly ground black pepper. Pour the olive oil over the broccoli and pasta, and mix very well so that the broccoli florets break up -together with the uncooked oil, which should be the best you can get, this gives this dish its delicious and characteristic flavor. It is good with or without cheese, depending on your preference.