Rigatoni With Broccoli
Serves 4
600gm of broccoli
salt
1/4 cup olive oil
4 garlic cloves thinly sliced
pinch of dried chili flakes
500gm rigatoni pasta - can also use gluten free pasta
1/2 cup freshly grated pecorino romano or parmigiano reggiano
freshly cracked black pepper
METHOD
1. Trim the broccoli and cut into bite size pieces. Bring 1lt water to the boil in a large pot. Add broccoli and salt to taste, cook for 5minutes. scoop out the broccoli with a small sieve. reserve the cooking water.
2 Pour the oil into a skillet large enough to hold all the ingredients. Add the sliced up garlic and chili and cook over medium heat for 2 minutes, or until garlic is lightly golden, add broccoli and pinch of salt and freshly ground pepper .Cook until broccoli is soft .
3. Meanwhile, bring the saved water to a boil, add rigatoni and cook till aldente, stirring occasionally. scoop out 1 cup of the water and set aside.
4. Drain the rigatoni and add to the skillet with the broccoli mix, and also add set aside cooking water. Cook for a further 5 mins. dish up and sprinkle with grated cheese and cracked pepper. Serve immediately.
N.B. can be served along side Italian sausage or with crusty bread sticks.