Frozen Broccoli: Follow package instructions to cook the frozen broccoli until soft. Drain any excess water and roughly smash the broccoli with a fork.

Fresh Broccoli: Cut fresh broccoli into florets. Bring a pot of salted water to a boil and blanch the broccoli florets until they are very tender, at least 6 to 8 minutes or more. Remove from the water and drain. Let them cool slightly, then roughly smash the broccoli with a fork. The broccoli is done if it can be easily smashed with a fork.

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 to 3/4 cup of pasta water before draining.

In a large pan, heat olive oil over medium heat. Add chopped/sliced garlic and heat only until you can start smelling it – about 15 to 30 seconds – be careful it burns easily!

Add the smashed broccoli to the pan and coat thoroughly in oil. Add more oil if necessary. Sauté just until heated through. Season with salt, pepper, and a touch of hot pepper flakes.

When the pasta is al dente, transfer it to the pan with the broccoli sauce, and if you want it saucier, add 1/2 to 3/4 cup of reserved pasta water. Toss together to coat and let the pasta finish cooking in the sauce, allowing it to absorb all the flavors.