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- 220 g penne pasta
- 240 g broccoli
- 2 cloves garlic, crushed
- 1 pinch chilli flakes
- 60 ml extra virgin olive oil
- 1 handful (small) basil, chopped
- 40 g finely grated parmesan
- 1 pinch freshly ground sea salt and black pepper
- 20 g pine nuts (toasted)
Chop broccoli florets into small, bite sized pieces.
Bring a large pot to the boil; add a teaspoon of sea salt then add the pasta. Wait 5 minutes then add the broccoli – cover and simmer.
Add 20mls of the oil to a medium to large sized pan and preheat over lowish heat, adding the crushed garlic and chilli flakes, stirring to prevent browning – the idea is to flavour infuse the oil rather than brown the garlic and chilli, so turn the heat down if needed.
Remove the broccoli from the pasta water when slightly tender but still bright green, using a slotted, flat spoon. I usually test a piece with a skewer beforehand. Add the broccoli to the garlic oil, turn up the heat slightly and toss for a couple of minutes until coated with the oil.
Drain the pasta when just al dente; retaining a bit of the pasta water. Place the drained pasta into the garlic oil and broccoli and toss through with the basil and remaining 40mls olive oil and heat through – season with black pepper to taste, you shouldn’t need more salt. If you think it needs moistening, add a small splash of the reserved pasta water.
Add the grated parmesan then serve, sprinkling pine nuts over the top of each serving.
Serves: 2 large, 3 smallish to medium