Broccoli & Chili Spaghetti

1 pkg dried spaghetti
1 lb broccoli, cut into small florets
1 fat red chili, seeded and finely chopped
2/3 cup garlic-infused olive oil
salt and ground black pepper

1) Bring a large pan of lightly salted water to a boil.  Add the spaghetti and broccoli, and cook for 8-10 minutes, until both are tender.  Drain thoroughly.
2) Using the back of a fork, crush the broccoli roughly, taking care not to mash the spaghetti strands at the same time.
3) Meanwhile, warm the oil and finely chopped chili in a small pan over a low heat and cook very gently for 5 minutes.
4) Pour the chili and oil over the spaghetti and broccoli.  Toss together to combine.  Season to taste.  Divide between four warmed bowls and serve immediately.

Review:  Well, I used frozen chopped broccoli and waited until the pasta was about a minute away from being done, and then tossed it in.  I drained it all together and then mixed it with the chili and oil.  I didn't bother trying to crush the broccoli.  We really liked this dish.  It was easy, and yummy.  The chili gave it a bit of flavor, but didn't really add any 'heat.'  We topped it with Parmesan to make it even yummier.