Ingredients
- 400 g slaters, penne, orecchiette pasta
- 1 head broccoli, cut into florets
- 1 red chilli, deseeded and chopped finely or a pinch dried red chilli flakes
- 2 cloves garlic, finely sliced
- olive oil, for frying
- grated parmesan, to serve
PASTA WITH BROCCOLI AND CHILLI
Method
- Bring a large saucepan of salted water to the boil, add the broccoli and cook for 1-2 minutes or until it is tender to the bite
- Remove carefully from the water and drain
- Add the pasta and cook until tender (read cooking instructions on packet)
- Drain pasta, reserving about 1 cup of the pasta water (this will be used in the sauce)
- Heat a generous amount of olive oil in a large, heavy-based pan, then add the chilli and garlic and cook for 1 minute over a gentle heat
- Add the broccoli and drained pasta and toss well until heated through
- Season to taste with salt and freshly ground black pepper
- Add 1-2 tablespoons of the pasta water and add a generous handful of the freshly grated parmesan cheese
- Toss to combine
- Serve with more grated parmesan cheese and freshly ground pepper
Comments
Thanks to Brydone Organics, Oamaru for supplying the broccoli, and to Pasta d'Oro Dunedin, for the pasta fir this demonstration
If you would like to download a printable version of this recipe, please click here
