Ingredients for 6 portions
1 package of casarecce pasta
3 cups of broccoli florets
3 Tbs of extra virgin olive oil
3 garlic cloves minced
Coarse sea salt
Red pepper flakes
Parmesan cheese shredded (I used Parmigiano Reggiano)
Put the water for the pasta to boil. Add the olive oil to a pan on low to medium heat and sauté the garlic for about 5-6 minutes. Set aside. In the meantime, cook the pasta. In a sauce pan, cover the broccoli florets with water and cook them over medium to high heat until they boil, leave them boil for 1 minute, strain it and put them in a bowl with iced water to stop the cooking process. Cook the pasta al dente and once it’s strained, let some fresh water run on top to stop cooking. Strain again and put the pasta in the pan with the olive oil and garlic. Strain the broccoli and add it to the pan with the pasta. Season with salt to taste. Mix and serve with some cheese and red flake peppers.
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