Posted by: Cooking Thyme | December 4, 2010

Spaghetti with Broccoli, Garlic and Chilli

Spaghetti with Broccoli, Garlic and Chilli

I first tasted this pasta dish in Pescara, and it blew me away. Who would have thought a little garlic, chilli and broccoli could make a delicious spaghetti sauce? The key is to flavour good-quality olive oil with the garlic and chilli over low-ish heat before you add the broccoli. You don’t want the garlic to colour too much or it will overpower the dish.

Serves 4

  • 400q Spaghetti
  • 4 Tbsp Olive Oil, good quality
  • 5 Garlic cloves, finely chopped
  • 1 large head of Broccoli, cut into small florets
  • squeeze of lemon juice, to taste
  • Extra Virgin Olive Oil, to drizzle
    Spaghetti with Broccoli, Garlic and Chilli
Bring a large pot of salted water to the boil. Add the spaghetti and cook according to the packet instructions until al dente.

A few minutes before the pasta is ready, heat a large pan with the oil over low-medium heat, add the garlic, chilli and a pinch of salt and sauté for a minute.

When the garlic becomes sticky and very lightly golden around the edges, add the broccoli and splash of water. Cover the pan with a lid and leave to steam for minutes.

Remove the lid, squeeze over the lemon juice and toss the broccoli with a little more seasoning.

Drain the pasta and immediately top into the pan, adding a little of the salted water from the pan to help create a sauce. Drizzle over a little extra virgin olive oil and check the seasoning.  Divide among warm plates and serve at once.

Spaghetti with Broccoli, Garlic and Chilli


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