Orecchiette with Broccoli, Chili Flakes and Parmesan
Orecchiette with broccoli, chili flakes and parmesan is a recipe featuring fresh ingredients from the florets vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g broccoli
- 400 g orecchiette pasta
- Salt
- olive oil
- 2 cloves garlic
- 2 tsp chili flakes
- Pepper (freshly ground)
- 50 g parmesan (whole block)
Instructions
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1.
Wash and trim the broccoli, cutting it into florets. If desired, rinse the leaves, peel the stem generously and cut it into small cubes if not woody.
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2.
Blanch the broccoli florets with the leaves and cubes in plenty of salted water for 6-7 minutes. Remove with a slotted spoon and set aside. Bring the water to a rolling boil, add more water if needed, and cook the orecchiette until al dente.
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3.
Meanwhile, heat 4-5 tablespoons olive oil in a pan, peel the garlic cloves, slice them thinly and sauté until golden yellow. Remove and set aside. Add the broccoli to the hot oil, toss briefly with chili flakes, season with salt and pepper, then remove from heat. Drain the pasta and add it to the pan with the broccoli, return the garlic, and toss everything together.
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4.
Serve the orecchiette and broccoli immediately on plates, sprinkle generously with grated parmesan, and enjoy.
