Recipe | Broccoli, garlic & chilli radiatori pasta

— Recipe by Olivia Cavalli

This is one of the speediest pasta dishes that I’m sure will become a staple in your weekly rotation. It uses simple, staple ingredients that you may well have at home already so it’s one to reach for when you’re feeling a little lazy or uninspired but still want something tasty, comforting and nutritious. I love radiatori for this – the broccoli breaks down into a thick sauce that nestles into all their ridges and curves.

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Serves 2

20 mins

Veg

Ingredients

200g (7oz) broccoli florets

3 tablespoons extra virgin olive oil, plus extra to serve

2 garlic cloves, finely sliced

1/2 teaspoon finely chopped dried red chilli (or chilli flakes)

200g (7oz) radiatori

Salt and freshly ground black pepper

To serve

1 tablespoon chopped flat leaf parsley

Grated (shredded) parmesan

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Method

Bring a large saucepan of water to the boil and salt it heavily.

Add the broccoli florets to the water and boil for 8–10 minutes, or until you can easily poke through them with a fork.

Meanwhile, put the oil, garlic and chilli into a frying pan and turn the heat to low–medium. Let the garlic sizzle very gently for around 5 minutes, softening and turning a very pale golden but be very careful not to let it burn.

When the broccoli is ready, use a slotted spoon to lift it into the frying pan, adding a ladleful of the cooking water too. The broccoli will keep cooking in the pan; help it along by using a wooden spoon to squash it and break it down into a saucier consistency.

Bring the broccoli water back to the boil then use it to cook the pasta. Drain the pasta, reserving a mugful of the cooking water.

Put the pasta in the pan with the broccoli, adding a splash of the reserved water. Toss the pan to help the pasta and broccoli come together. Taste for seasoning. Divide into warm bowls, finish with chopped parsley, grated Parmesan, a grind of black pepper and more olive oil.

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Other recipes from Pasta for the People — 

Brothy veg & rigatoni

Mushroom & blue cheese Gigli