PASTA WITH BROCCOLI
This is one of those dishes that has minimal ingredients but makes for a super tasty supper. Great for a midweek meal!
INGREDIENTS
Serves 4
Olive oil
2 heads of broccoli, cut into florets
4 cloves of garlic, finely chopped
1 red chilli, finely chopped
180ml chicken or vegetable stock
300g short-cut pasta (I like to use conchiglie)
50g parmesan or pecorino, grated
Extra virgin olive oil, to taste
Salt and pepper, to taste
METHOD
1
Prepare a large pot of salted boiling water for the pasta.
2
Preheat some oil in a large pot over low-medium heat. Add the broccoli florets, and sauté for about 5 minutes until softened. Add the garlic and chilli, and cook for a further minute.
3
Add the chicken stock and bring to a boil. Once boiling, reduce the heat, cover, and cook for about 10 minutes, or until the broccoli is tender. Break up the broccoli with a wooden spoon once it begins to soften.
4
Meanwhile, add the pasta to the pot of boiling water. Cook just shy of al dente, about 1 minute less than what the packet suggests. Just before you drain your pasta, grab 1/2 cup (120ml) of the cooking water and add to the broccoli.
5
Add the pasta to the pan with the broccoli, and cook together for a couple of minutes. Add the parmesan (or pecorino) and a good grinding of salt and pepper. Cook together gently for a final minute before removing from the heat. Drizzle with some extra virgin olive oil, then it's ready to enjoy!
Serving Suggestion
This dish goes brilliantly with some garlic bread or just as it is!
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