1 pound pasta, whatever shape you like (but chunky ones will match up better with the rabe)
1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections (I attempt to match my pasta in length)
1/2 cup olive oil
5 garlic cloves, peeled and minced or pressed
1/2 teaspoon red pepper flakes, or more or less to taste
About 1 heaping teaspoon Kosher salt (or more to taste)

To serve: Grated Parmesan or Romano cheese