Fill a large pot with water and bring it to a rolling boil. Salt the water generously.

Cook the pasta according to package directions until al dente. Before draining, reserve about 1/4 cup of the hot pasta cooking water. Drain the pasta and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the minced garlic and red pepper flakes to the warm oil. Sauté for about 1 minute until the garlic is fragrant but not browned.

Add the broccoli florets to the skillet. Season with a pinch of salt and some black pepper. Cook for about 5 minutes until the broccoli is tender but still bright green.

Add the drained pasta to the skillet with the broccoli. Toss to combine and add a splash of the reserved pasta water as needed.

Taste and adjust the seasoning. Serve hot with grated Parmesan and torn basil leaves.