Bring to a boil a large pot of water and salt. Cut the bottom of the broccoli stalk and discard the end, if it is difficult. Chop the rest of the stem. Cook the tips and chopped stems in the pan for about 8 minutes or until tender.

Meanwhile, heat 2 tablespoons of olive oil in a pan and add the bread crumbs. While stirring from time to time, cook the breadcrumbs for a few minutes until golden brown then set aside.

When the broccoli is almost ready, heat 1 tablespoon of olive oil in a large skillet. Saute the garlic until it begins to brown, stirring occasionally to avoid burning.

With a slotted spoon or spoon, transfer the broccoli to the pan with the garlic (leave the water aside). Add the chili flakes, if necessary. Cook over low heat for five minutes, stirring occasionally.

Cook pasta in broccoli water for 10 minutes or until al dente.

Drain the pasta (reserving a ladle of cooking water) and mix with broccoli. Add the bread crumbs and cook for a few more minutes over low heat, mixing the reserved water paste. Serve hot, with a drizzle of olive oil, if you want.

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