800 g/1 3/4 lb broccoli, cut into florets 2 tablespoons olive oil
1 clove garlic, chopped 1 fresh chilli, de-seeded and chopped
300 g/11 oz Orecchiette
salt Parmesan or pecorino cheese, freshly grated, to serve


1.Cook the broccoli in salted, boiling water for 5 minutes, then drain. Heat the olive oil in a large saucepan, add the garlic and chilli and cook for 3 minutes, then add the broccoli and cook over a low heat. stirring occasionally, for 5 minutes until tender.
2.Meanwhile, cook the orecchiette in a large pan of salted, boiling water for 10 minutes until al dente, then drain and toss with the broccoli.
3.Serve with Parmesan or pecorino. Alternatively, the broccoli may be cooked with the orecchiette. In this case, drain everything, then drizzle with olive oil and sprinkle with grated pecorino.

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