1. Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2-quart or larger Dutch oven or soup pot.

2. Rinse broccoli; drain well. When water reaches a rapid boil, add broccoli and pasta. Cook until noodles are firm-tender, about 8 minutes.

3. Meanwhile, remove peel from roasted garlic; chop garlic coarsely. Set aside.

4. Drain olives; set aside. When noodles and broccoli are done, drain.

5. Pour into a 3-quart or larger serving bowl. Add garlic and olives. Drizzle olive oil over pasta; sprinkle with cheese.

6. Toss until cheese melts.