Italian Style Broccoli Pasta
Ingredients
- 320 gOrecchiette (dry)
- 500 gBroccoli (in small florets)
- 2 pcGarlic (finely sliced)
- 4 tbspExtra virgin olive oil
- 50 gParmesan cheese (grated)
- 1 pcHot chili pepper (seeded and chopped)
- 1 pinchGray sea salt
Method
The broccoli breaks down into a thick cream that coats the pasta. Lightly golden garlic and chili provide a warmth that wakes up the tender vegetables.
- 1
Cut the broccoli into very small florets. Dice the stem finely so it cooks as fast as the rest.
- 2
Plunge the orecchiette and broccoli together into a large pot of boiling salted water. The broccoli should become very tender, almost mashing itself, when the pasta is al dente.
- 3
In a sauté pan, heat the olive oil with sliced garlic and chili. The garlic should be golden and fragrant without ever burning.
- 4
Drain the pasta and broccoli, keeping a ladle of cooking water. Pour into the pan, add parmesan and the reserved water. Stir vigorously: the starch creates a glossy sauce that coats every pasta piece.
Frequently asked questions
How do you get this dish right?
- Don't be afraid to overcook the broccoli, it's what makes the sauce.
- The cooking water is the secret: it binds the oil and the cheese.
How long does this dish keep?
Keep in the fridge for up to 2 days. Add a splash of water before reheating to loosen the sauce.
