Fusilli aglio, olio, peperoncini e broccoli

Simple, quick, healthy and delicious pasta recipe.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Separate the broccoli florets from the stem, and cut the florets into small pieces (about 1cm wide). The stem is full of flavour, so we are using it… cut he stem into 1/2cm slices, then chop the slices into 1 cm long pieces.

Step 2

Chop the chillies. You can remove or leave the seeds, depending on how much spicy you want the dish. I’ve left them in.

Step 3

Chop the garlic

Step 4

On a medium frying pan add a little boiling water, a pinch of baking soda and a pinch of salt (the baking soda enhances the colour of the broccoli (won’t affect the flavour, so you can leave it out if you want). Add the bits of broccoli stems and cook for 4 minutes.

Step 5

Add the broccoli florets, cook with the stems for a minute while moving it around, then drain it and put to the side. Dry the frying pan with a paper towel.

Step 6

Add 2L of boiling water to a medium pot and salt it to taste for cooking the pasta. Once the salt has dissolved and water is boiling, add the fusilli and stir them around. The boil has to be rolling to prevent the fusilli sticking to each other. You need to cook them ‘al dente’ - this is usually about a minute less than the instructions on the pasta packet (I try them regularly until they cooked at the right point).

Step 7

While the pasta is cooking, heat 2 tbsp of olive oil in the frying pan to medium heat, add the chillies, garlic and a pinch of sea salt, and fry them at medium heat for 1 minute.

Step 8

Add the broccoli, a pinch of msg, the remaining 2 tbsp olive oil, and 6 tbsp of pasta cooking water. Toss it all around for a couple of minutes so the water and oil emulsify, broccoli gets warmed up, mixed and well coated with the chilli and garlic infused emulsion. The cooking water and the oil emulsion pick up all the flavours from the veg and make a thin and flavourful sauce. After 2 minutes take the pan off the fire.

Step 9

When the pasta is al dente, drain it, and transfer it to the pan.

Step 10

Put the pan on high heat, add the remaining 2tbsp of Olive oil, add freshly ground pepper to taste and toss it all together. Taste, adjust seasoning if needed.

Step 11

Serve and enjoy!