Bring a large pot of water to a boil with 1 teaspoon salt and cook pasta per package directions, less 2 minutes.

Two minutes before pasta is supposed to be ready add broccoli florets to the pot so they can blanch, drain pasta and broccoli reserving 1 cup pasta water.

While pasta is cooking, put 4 tablespoons evoo in a large saute pan over medium heat. Add garlic and tomatoes and cook until they begin to burst. Press the tomatoes with a fork to mash a bit and continue to took about 5 minutes more. Stir in basil salt and pepper to taste.

When pasta is cooked, drain and add to pan with pasta water and parmesan cheese. Remove pan from heat, stir well and serve.

Garnish with red pepper flakes if desired.