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Pasta with Broccoli, Garlic and Chilli
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Pasta with Broccoli, Garlic and Chilli
- Preparation time: 15 minutes
- Cooking time: 15 minutes
-
Total time:
30 minutes
Serves: 4
Ingredients
- 600g broccoli
- sea salt and freshly ground black pepper
- 225g pasta, such as penne or orecchiette
- 1 tbsp chopped flatleaf parsley
- 40g toasted pine nuts or walnuts, chopped (optional) freshly grated Parmesan Garlicky olive oil
- Garlicky olive oil
- 8-9 garlic cloves, thinly sliced
- 3 tbsp extra virgin olive oil
- ΒΌ tsp dried chilli flakes
Method
- Put a large pan of water on to boil.
- To make the oil, put the garlic and olive oil in a large non-stick pan over a low heat. Cover and cook for about 5 minutes, until soft. Add the chilli and cook for a few minutes longer, until the garlic is golden. Using a slotted spoon, transfer the garlic to a small bowl, add 1 tbsp of the oil from the pan, and reserve.
- Meanwhile, trim the broccoli stems and cut into bite-size pieces. Cut the heads into florets. Add the stems to the garlicky oil left in the frying pan, along with ½ tsp salt and about 70ml water. Cover and cook over a moderately high heat, tossing frequently, for 2-3 minutes, until the stalks are just beginning to soften. Add the florets and continue to cook until tender and the water has completely evaporated (another 7-8 minutes). If the water evaporates before the broccoli is cooked, add 1-2 tbsp more. If there is water left in the pan once the broccoli is cooked, boil it off.
- Meanwhile, salt the pan of boiling water well. Add the pasta and cook according to packet instructions. Using a measuring cup, scoop out about 50ml of the cooking water and reserve. Drain the pasta well.
- Pour the reserved cooking water back into the pasta pot. Add the reserved garlic and oil, bring to a boil, and boil for 30 seconds. Add the drained pasta and the cooked broccoli and toss to coat, seasoning with salt and plenty of pepper. Toss with the parsley and nuts, if using.
- Divide the pasta among four warm bowls. Serve at once, passing the cheese on the side.
Comments
This recipe was first published in January 2003.
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