¼ pound mixed broccoli leaves, washed & large stems removed
3-4 tablespoons extra virgin olive oil
3 large garlic cloves, peeled, germ removed & thinly sliced
1 long fresh red chile, stem removed & minced
1 pound tubetti rigate or orcchiette
Salt, to taste
¼ cup grated pecorino cheese
Bring 4 quarts of water to a boil in a saucepot. Add 2 tablespoons of salt and return to a boil. Add the broccoli leaves and bring back to a boil. Reduce the heat to a simmer. Cook for 1 minute. Drain and let cool. Squeeze the leaves gently, discarding the water. Chop the leaves finely. In the same saucepot, bring 4 quarts of water to a boil with 2 tablespoons of salt for the pasta.
Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the chopped broccoli leaves and cook stirring often to prevent them from sticking to the bottom of the pan. Cook for about 5 minutes reducing the heat if necessary to prevent browning. Make a space in the middle of the pan by pushing the broccoli to the sides. Add 1 teaspoon of the olive oil to this space, then add the garlic and chiles. Cook for about 20 seconds or so, until the garlic is cooked but not colored. Mix everything together and continue to cook very slowly until the flavors marry. This should take about 6-7 minutes.
In the meantime, add the pasta to the boiling water & give it a stir so that the pasta pieces do not stick to the bottom. Stir several more times while cooking. Cook the pasta until it is just done about 7 minutes. Drain the pasta, saving a cup of the pasta water.
Add the pasta to the broccoli & toss together with 2 tablespoons of the pasta water to moisten. Add more pasta water if too dry. Continue to cook on low heat for about 30 seconds. Adjust the seasoning with salt if necessary then toss with the remaining olive oil. Plate the pasta and sprinkle with the pecorino.