Garlic Chilli Broccoli and Pasta
The simplest combinations are always the best, and the secret is the twice-cooked broccoli. You can even add chickpeas (between the garlic/chilli and broccoli) if you don’t find that abhorrent or serve with veggie sausages. Adapted from The Guardian.
- 1 kg broccoli PSB can work too with some adaptation
- 2 garlic cloves and 1 red chilli finely diced
- 6 tbsp extra virgin olive oil plus more to finish
- Salt and black pepper
- 500 g little shells or other pasta
Split broccoli into medium florets. Cut tough bits of stalk into strips. Steam until tender but still with a bit of a bite (5-10 minutes.)
Warm olive oil and fry garlic & chilli gently 3-4min. Don’t let it burn!
Lift broccoli into the frying pan. Raise heat to medium-low and move broccoli around so each piece is well-coated. Add a pinch of salt, and allow broccoli to stew for a few minutes, stirring with a wooden spoon so it breaks up and takes on an almost creamy aspect.
Bring water to boil and cook pasta. Once it’s all dente, drain and transfer to the broccoli pan (don’t worry if it’s a bit wet). Mix over a low heat for ~30 seconds.
Serve with black pepper and a bit more oil.