Another exceedingly quick'n'easyTM teatime winner. It's a lovely way to eat broccoli - you really get to taste the broccoli, rather than the sauce or gravy or whatever that it usually gets mixed up with.
Nip down the shops and get
- two or three nice fresh heads of broccoli
- half a kilo or so of pasta
- a teaspoon or two of dried chilli flakes
- three or four or five big fat cloves of garlic
- Find a pan big enough to hold all the pasta and the broccoli, fill it with water and stick it on to boil. The bigger the pan, the better really.
- Cut or break the broccoli florets up into little bite sized pieces.
- Get another large pan, and pour in a generous quantity of good oil. Heat the oil gently. Crush or chop up the garlic, then fling it into the oil along with the chilli flakes. Fry it round for a couple of minutes, then turn off the heat. Throw in a large pince of salt, and stir it around.
- When the water comes up to boil, tip in the pasta. Bring it back to the boil and cook it for five minutes or so. See how long the packet recommends and knock about 5 minutes off that.
- After five (or however long) minutes, tip the broccoli into the water too. Bring it back to the boil again. (Depending on how big your pan is and how much water you have, this'll take between no time and a couple of minutes.) Simmer for two or three minutes more, until the pasta is cooked. Drain it.
- Turn the heat up high under the garlic and chilli. Tip the pasta and broccoli into the pan, and turn it around and around until everything is coated with the oil, chilli and garlic bits.
With all that broccoli to work against, the pasta need to be pretty rugged. Right now, I normally use buckwheat pasta because Natalie isn't eating wheat. Wholewheat spaghetti is something I usually avoid, but it's excellent cooked with the broccoli. Hemp and spelt pasta is good too - it cooks so quickly you can put everything in at the same time.