This recipe comes from Stefano, my former roommate. Stefano is Sardinian, but we met in northern Minnesota - go figure. He didn't have this recipe written down, and neither do I, so bear with me.
Also, this has taken years of my trial and error to get it close to Stefano's version. In order for you to avoid some of that trial and error I think the key is to think and act like an Italian. That means use the freshest ingredients you can get and use a lot more salt and olive oil than you normally would.
Broccoli - a couple heads - it's well worth the effort to get them from your garden, farmers market, or CSA.
Onion - chopped
Garlic- 2 or 3 cloves (or more) chopped
Olive oil - don't skimp!
Salt- for the water and then to taste with broccoli mix
Pasta - I like spaghetti or linguine, Farmer John likes penne or bow-tie - it's up to you
Get a big pot of water heating and add salt (at least a few tablespoons) while it's heating chop the broccoli. It can be big pieces since you'll chop it up again after it's cooked. Once the water is boiling add the broccoli.
While the broccoli cooks chop an onion and garlic. Saute in a fair amount of olive oil until the onion is translucent.
The broccoli should be done by now, and here is the key - don't drain the water! Scoop out the broccoli with a slotted spoon. I usually scoop it onto a plate, and chop it up a bit more. Then add it to the onions and garlic. Continue to cook broccoli and onion mixture on med-low.
Meanwhile, return broccoli-water to a boil and cook the pasta. When pasta is done, drain and return to the pot. Add a scoop of the broccoli mix to the pasta and stir. Plate the pasta and add another scoop of broccoli mix. Some grated Parmesan isn't necessary, but it doesn't hurt either.
Enjoy with a salad or bruschetta and a glass of something yummy. It also helps to think about warm beaches and the Mediterranean sea - or, in my case, cold Minnesota nights shared with fantastic friends.