2 to 4 heads of broccoli, depending on the size (more perhaps than you think you need---it shrinks when it cooks)
4 to 6 cloves of garlic
a few rashers of bacon, optional
500 grams of farfalle or your favorite pasta.
parmesan cheese to taste
salt and pepper to taste
Put a big pot of water on the stove and bring to a boil. Salt generously and throw in your pasta. Cook the number of minutes as indicated on the box. Take a cupful of the cooking water before you drain the pasta and set aside.
While the pasta is cooking, heat your oven to 225 C (450F). Prepare the broccoli by cutting off the stems and breaking the heads into bite-sized florets. Don't throw away the stems! Cut the hard skin off and the inside piece is tender and delicious. The kids and I usually eat these pieces raw as I am cooking but if any survive, they can be roasted with the rest. Put the cut broccoli onto a baking sheet and sprinkle very generously with olive oil, salt and pepper. Toss to make sure that the broccoli is evenly coated in oil. Spread out in one layer on the baking sheet and put in the oven. Stir once or twice while it is cooking. They are done when they start to have some color and some bits take on a slight char. It takes about 15 minutes, depending on the size of your pieces and your oven.
Heat a pan on medium high heat and put in about two tablespoons
Serve hot with more parmesan and black pepper. For those who like heat, some red chili pepper flakes would be lovely added into the sauce as it is cooking.