Pasta with broccoli and olives

For 4-6 people:
500 g of short pasta
1 large broccoli or 2 small ones
1 or 2 cloves of garlic (quantity according to taste)
2 tablespoons of extra virgin olive oil
1 pinch of chilli pepper
salt
1 tablespoon of pitted Taggiasca olives

Peel the broccoli and cut them into florets.

Chop the garlic and fry it in the oil, being very careful not to let it burn.

Add the broccoli florets, salt them and add a pinch of chilli.

Stir carefully and cover with a lid, checking the cooking from time to time, being careful not to let them dry out too much: if necessary, add a few tablespoons of water so that they do not stick to the bottom of the pan and remain soft.

In the meantime, cook the pasta al dente in boiling salted water.

Towards the end of cooking the broccoli, add the olives and mix carefully so that they heat up and flavor everything.

Drain the pasta and sauté it in a pan together with the broccoli with olives.

Serve hot and... enjoy!