RECIPE FOR BUCA DI BEPPO LITTLE HAT PASTA WITH SPICY CHICKEN

3/4 cup olive oil
2 tablespoons chopped garlic
2 teaspoons crushed red pepper flakes
2 boneless skinless chicken breasts, diced into 1-inch pieces
2 cups broccoli florets, blanched
1 small zucchini, thinly sliced and blanched
1 teaspoon salt
1 pound orecchiette
1 medium tomato, chopped
1/4 cup grated Pecorino Romano cheese

In a large saut