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pasta with broccoli garlic and chili recipe

Pasta With Broccoli, Garlic, and Chili

This pasta pairs tender broccoli with gently warmed garlic and chili in olive oil. Starchy pasta water turns the oil into a silky sauce. The result tastes bright, lightly spicy, and comforting, ready fast for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course, Weeknight dinner
Cuisine: Italian, Southern Italian style
Calories: 450
Ingredients Method Notes

Ingredients
  

  • Short pasta such as orecchiette or gemelli 400 g
  • Fresh broccoli 1 large head
  • Extra virgin olive oil 5 to 6 tablespoons
  • Garlic cloves 4 gently crushed
  • Red pepper flakes or fresh chili to taste
  • Salt for pasta water
  • Parmigiano Reggiano or Pecorino Romano grated
  • Optional lemon zest
  • Optional ricotta
  • Optional grilled chicken or soft egg

Method
 

Prep the vegetables
  1. Cut broccoli into small florets. Peel and thinly slice the stems. Set aside.
Start the pasta water
  1. Bring a large pot of well salted water to a strong boil.
Warm the garlic oil
  1. Place olive oil and crushed garlic in a wide pan. Set heat to medium low. Warm slowly for 5 to 6 minutes until garlic edges turn light gold. Add chili.
Cook pasta and broccoli
  1. Add pasta to boiling water. In the last 3 to 5 minutes, add broccoli to the same pot.
Reserve cooking water
  1. Before draining, scoop out 1 cup of pasta water.
Build the sauce
  1. Add drained pasta and broccoli to the pan. Toss over medium heat. Add reserved water a little at a time until the sauce looks glossy and coats everything.
Finish and serve
  1. Turn off heat. Add grated cheese. Taste and adjust salt and chili. Serve hot with extra oil or lemon if you like.

Notes

Keep the garlic pale gold to avoid bitterness. Add water before more oil if the pan looks dry. Broccoli should stay bright green and tender with a slight bite. Cheese goes in off heat so the sauce stays smooth.