Broccoli Ripassati

Ingredients

• 1kg of broccoli 

• 2-4 garlic cloves

• 6 tbsp olive oil

• 500g pasta, orecchiette or another short pasta 

• Chilli flakes

Prep time - 5 minutes

Cooking time - 20 minutes

Serves 4

Method

• Step 1

Split the broccoli into medium florets. Cut away any tough skin then cut the stems into thick stripsPare away the tough skin from the stalk and cut it into thick strips. Roughly chop any leaves. Wash the broccoli. Bring a large pan of well-salted water to a boil, add the broccoli and cook until it can easily be pierced by a fork. It should take around 5–7 minutes, depending on the broccoli’s age and freshness.

• Step 2

Meanwhile, prepare the garlic. If you like a mild flavour, peel it and squash it with the back of a knife. If you want a stronger flavour, peel and finely dice or grate the garlic. In a large frying pan, over a low flame, warm the olive oil and allow the garlic and chilli flakes to fry very gently for a few minutes – do not let it burn or it will be bitter.

• Step 3

Use a slotted spoon to lift the broccoli from the water into the frying pan, don’t worry if there is excess water clinging to the broccoli. Keep the water for cooking the pasta. Raise the flame to medium-low and move the broccoli around the pan so each piece is well-coated with oil, add a pinch of salt, then allow the broccoli to stew for a few minutes, stirring often, during which time it will break up.

• Step 4

Bring the broccoli cooking water back to a boil, add the pasta and set a timer. Once the pasta is al dente, use the slotted spoon to lift it into the frying pan, again the clinging water is helpful, mix well over a low heat for about 30 seconds, add a grind of black pepper and a drizzle of olive oil. Serve straight from the pan.