Broccoli Fusilli
Ingredients
- 500 gFusilli (dry)
- 800 gBroccoli (in small florets)
- 3 pcGarlic (minced)
- 1 pcHot chili pepper (sliced)
- 4 tbspExtra virgin olive oil
- 60 gParmesan cheese (grated)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Al dente fusilli coated in a creamy, garlicky broccoli sauce. The broccoli melts into a sauce with olive oil and pasta water, heightened by a kick of chili.
- 1
Cut the broccoli into small florets. Peel the stem and dice it small so it cooks as fast as the florets.
- 2
Plunge the broccoli into a large pot of boiling salted water. Cook until it mashes easily with a fork.
- 3
In a large pan, heat the olive oil. Brown the minced garlic and sliced chili. The garlic should be golden, not burnt.
- 4
Add the fusilli to the same water as the broccoli. Cook them al dente according to the package instructions.
- 5
Drain the pasta and broccoli, reserving some cooking water. Pour into the pan, add parmesan, and toss vigorously. The sauce should coat the fusilli.
Frequently asked questions
How do you get this dish right?
- Pasta water is the secret: it contains the starch needed to emulsify the broccoli and oil into a creamy sauce.
- Don't be afraid to slightly overcook the broccoli; that's what creates the sauce texture.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat with a splash of water to loosen the sauce.
