Orecchiette with Broccoli in Garlic Oil

Ingredients

• 12 oz broccoli florets fresh
• 3 tablespoons flat-leaf parsley fresh minced
• 8  garlic cloves thinly sliced
• 0.5 cup olive oil 
• 12 oz orecchiette pasta ( 4 cups)
• 0.3 teaspoon pepper dried red crushed
• 0.8 teaspoon salt 
• 1 tablespoon salt 

Equipment

• sauce pan
• dutch oven

Directions

1. Stir 1 Tbsp. salt and pasta into 3 qt. boiling water in a Dutch oven. Cook 3 minutes less than package directions state. Stir in broccoli florets; cook 3 minutes or until pasta is al dente, and broccoli is crisp-tender.
2. Drain and return pasta and broccoli to Dutch oven.
3. While pasta cooks, combine olive oil and next 3 ingredients in a small saucepan. Cook over medium-low heat 6 minutes or until garlic is golden, stirring often.
4. Remove from heat.
5. Add garlic oil and parsley to pasta, and toss well.
6. Serve hot.