GETTING READY
1 In a large saucepan, bring enough of salted water to a boil.
2 Prepare the broccoli, discarding the thicker part of the stalks.
3 Divide into small florets.
4 Rinse well and drain.
5 Remove the seeds from the chili pepper if using fresh.
6 Cut into thin rings.
7 If using dried chilies, crumble them.

MAKING
8 In a large non-stick skillet, heat oil.
9 Add in the garlic and cook briefly.
10 Add the chilies and broccoli.
11 Sprinkle with a pinch of salt.
12 Stir fry over high heat for 1-2 minutes.
13 Lower the heat, cover, and cook for 10-15 minutes, adding a little water at intervals to prevent the contents from sticking.
14 The vegetables should be tender but still crisp.
15 Add the pasta to the boiling water and cook until just tender.
16 Reserve 1/2 cup of the cooking water and drain off the rest.
17 Combine the pasta with the broccoli, along with some or all of the reserved water.
18 Cook, uncovered, for 1 minute.
19 Gently mix the broccoli into the pasta.

SERVING
20 Serve at once.