400 g broccoli, broken into florets
300 g dried orrechiette, conchiglie or farfelle pasta
4 tbsp olive oil
3 garlic cloves, sliced
1/2 red chilli, de-seeded and sliced or ¼ x 1 tsp chilli powder
salt
freshly grated parmesan or pecorino cheese, to serve (optional)
300 g dried orrechiette, conchiglie or farfelle pasta
4 tbsp olive oil
3 garlic cloves, sliced
1/2 red chilli, de-seeded and sliced or ¼ x 1 tsp chilli powder
salt
freshly grated parmesan or pecorino cheese, to serve (optional)
method
1. Put a little water in a saucepan and bring to the boil.
2. Add the broccoli and cook for 4-6 minutes or until tender. Drain well, reserving the liquid.
3. Cook the pasta in boiling salted water for about 10 minutes or according to the pack instructions, until al dente (tender but still slightly firm to the bite).
4. Meanwhile, heat the olive oil in a large saucepan, add the garlic and chilli and fry gently for 5 minutes or until the garlic is just transparent.
5. Add the broccoli, season with salt and fry for a few minutes more.
6. Add some of the reserved cooking liquid if the mixture becomes too dry.
7. Drain the pasta and add it to the vegetable mixture.
8. Stir well and serve immediately, with grated parmesan or pecorino, if using.
2. Add the broccoli and cook for 4-6 minutes or until tender. Drain well, reserving the liquid.
3. Cook the pasta in boiling salted water for about 10 minutes or according to the pack instructions, until al dente (tender but still slightly firm to the bite).
4. Meanwhile, heat the olive oil in a large saucepan, add the garlic and chilli and fry gently for 5 minutes or until the garlic is just transparent.
5. Add the broccoli, season with salt and fry for a few minutes more.
6. Add some of the reserved cooking liquid if the mixture becomes too dry.
7. Drain the pasta and add it to the vegetable mixture.
8. Stir well and serve immediately, with grated parmesan or pecorino, if using.
serving amount
serves: 4
rate this recipe
8.6
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