4 Servings

10 oz Penne Pasta
2 heads of Broccoli
8 cloves of garlic
5 tablespoons of Sierra
sea salt
crushed red pepper (optional)

Put 3 quarts of water to boil. In the meantime, separate the broccoli florets into bite-size pieces. Coarsely chop the garlic. Put the oil in a 12-inch pan at high heat.when the oil is hot, add the garlic, and stir. Once the garlic has been cooking for two minutes, add the broccoli, salt to taste, stir, and cook covered for 10 minutes at a medium-low heat, stirring occasionally. Once the water is boiling, add the pasta and a handful of salt. Stir gently, and taste the water: it should be pretty salty. Boil the pasta for the length of time printed on the box, and drain it into a colander.

(Recommendation: while the pasta is cooking, take roughly three ounces of pasta water and add it to the broccoli, which should be about halfway cooked.) Put the pasta back into its pot, and add the sauce. Mix well and serve hot. Crushed red pepper should be made available on the table, since it goes very well with this dish.