Place the broccoli in a steamer over medium heat and cook them for 6 to 7 minutes or until they become tender. Transfer the broccoli to a kitchen towel. Keep it aside.
In the meantime, heat salted water in a large pot of water and heat it over medium heat and once the water starts boiling, stir in the pasta.
Cook the pasta according to the instructions given on the package until it becomes al-dente. Tip: While cooking the pasta, stir the pasta frequently so that the pasta doesn’t stick.
For draining the pasta, transfer the cooked pasta to a colander. Reserve the pasta water. Set the pasta aside.
Next, take a large saucepan and heat it over medium-low heat.
To this, spoon in the olive oil and once it becomes hot, stir in the garlic and chili flakes.
Sauté for 3 minutes or until it becomes golden & aromatic. Tip: Stir frequently so that the garlic doesn’t get burnt and browned.
Then, stir in the cooked broccoli, sun-dried tomatoes, pepper, vegetable stock, and salt into it and give a good mix.
When the mixture starts to simmer gently, break down the broccoli with a spatula into smaller pieces. Tip: The broccoli should be in a sauce form.
Continue cooking for another 10 minutes by allowing it to simmer gently or until the sauce has reduced and thickened. Tip: At this point, the broccoli would break down to a sauce form as it is getting more and more cooked.
Finally, add the pasta to the pan and toss well so that the sauce coats the pasta. Taste for seasoning and spoon in more salt, chili, and pepper if needed.
Garnish with the grated parmesan and basil, if using.
Serve immediately and enjoy.