1 bunch of fresh broccoli, or 10 oz.
1/4 cup extra-virgin olive oil
4 or more large cloves garlic, finely minced or mashed and chopped
1/2 tsp hot red pepper flakes or more to taste
3/4 lb shell pasta (or penne, rotini, etc.)
1 heaping Tbsp. capers
1 tablespoon of the brine from the capers
3/4 cup grated or shredded Parmesan cheese
1 tsp. oregano flakes or 1/2 tsp. ground oregano
salt and black pepper to taste
If using fresh broccoli, cut off the tops and separate into small bite-size pieces. Peel the stems, and cut in half the long way; then cut the tender parts into small pieces. With frozen, partially thaw under running water, separate the tops as desired, and cut each piece of stem into 2 or 3 smaller pieces.
Put water on to boil for the pasta, with salt to taste. Add pasta when boiling, and stir occasionally. Cook the broccoli until still green and barely tender. Best way to cook and retain all the good stuff is to steam or microwave it.
Place the olive oil in a small skillet. Add the garlic and red pepper flakes. Cook over low heat until garlic is tender but not browned. Drain pasta (and broccoli if needed) well and place in a large bowl. Add seasonings, brine and capers, and olive oil mixture. Sprinkle with Parmesan and mix well.