This pasta is made with ‘twice-cooked’ broccoli (ripassate in Italian) it’s quickly boiled and then fried with olive oil, garlic and chilli for a simple dinner.
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Serves
4
Broccoli
Garlic
Chilli Flakes
Penne Pasta
Lemon
Olive Oil
Salt
Serves
4
Broccoli
Garlic
Chilli Flakes
Penne Pasta
Lemon
Olive Oil
Salt
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Step 1.
Bring a large pan of well salted water to the boil. Roughly chop the entire head of broccoli and add to the water.
Step 2.
Cook for about 5 mins until soft. Meanwhile, add a splash of olive oil to a large pan over a medium heat. Finely chop the garlic, add and cook for 3 mins until just starting to turn gold.
Step 3.
Add the chilli and then scoop out the broccoli and add along with half a mug of the cooking water.
Step 4.
Break up the broccoli with a spoon and let it simmer gently while you cook the pasta in the same pan you cooked the broccoli in.
Step 5.
Once the pasta is al dente, add to the pan with the broccoli along with some more cooking water, toss well, season with salt and lemon juice to taste. Then plate up and serve with an extra sprinkle of chilli.
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