World Cuisine

Broccoli and Chilli Orecchiette

cook 20 mins
  • 350 g (11 1/2 oz) broccoli, cut into florets
  • 300 g (10 oz) orecchiette
  • 4 tablespoons olive oil
  • 3 shallots, diced
  • 4 garlic cloves, finely chopped
  • 1 teaspoon dried chilli flakes
  • 2 tablespoons chopped parsley
  • 2 tablespoons Parmesan cheese shavings, to serve
  • Steam the broccoli for 4–5 minutes, until just tender. Drain.
  • Cook the orecchiette in a saucepan of boiling water for 11–13 minutes, until ‘al dente’.
  • Meanwhile, heat 2 tablespoons of the olive oil in a frying pan and sauté the shallots with the garlic and chilli flakes for 3–4 minutes.
  • Add the broccoli to the frying pan and stir to coat with the spicy oil.
  • Drain the pasta and add to the frying pan with the remaining oil and chopped parsley. Toss together well.
  • Serve sprinkled with Parmesan shavings.
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