Method:

Cook the Broccoli:

Start by chopping the broccoli into bite-sized pieces, including the tender stems. Bring a pot of water to a boil, add a good pinch of salt, and drop the broccoli in. Boil for about 6 to 8 minutes until the broccoli is tender but still vibrant in color. Remove it from the water with a slotted spoon and set aside, keeping the water for cooking the pasta.

Prepare the Soffritto:

While the broccoli is cooking, heat the olive oil in a large skillet over medium heat. Add minced garlic and diced onion (if using), sautéing until the garlic is fragrant and the onion is translucent, about 3-4 minutes. You can add red pepper flakes here if you like a bit of spice.

Cook the Pasta:

In the same water you used to cook the broccoli, add your pasta and cook according to package instructions, but reduce the cooking time by about 2 minutes. This will help the pasta absorb the flavors when mixed with the broccoli.

Combine Everything:

Once the pasta is nearly al dente, scoop it out with a slotted spoon and transfer it into the skillet with the garlic and onion mixture. Add the cooked broccoli and a splash of the pasta cooking water (about 1/4 to 1/2 cup). Toss everything together on medium heat, allowing the pasta to absorb the flavors and finish cooking in the sauce.

Finish and Serve:

Once the pasta is well coated, remove from the heat. If desired, top with freshly grated Parmigiano Reggiano and a drizzle of extra virgin olive oil. Serve immediately.

Variations:

Add Protein: You can add a protein like grilled chicken, sausage, or even a sprinkle of bacon bits for added flavor.

Spice it Up: For more heat, try adding fresh chili or extra red pepper flakes.

Vegan: Skip the Parmesan or use a plant-based cheese to make it fully vegan.

Substitutions for Dietary Needs:

Gluten-Free: Use gluten-free pasta to make this dish suitable for those avoiding gluten.

Low-Carb: Swap pasta for zucchini noodles or another vegetable-based noodle for a low-carb version.