Spaghetti with broccoli, garlic, and chili
- 14 ounces dried spaghetti
- ¼ cup olive oil
- 5 large garlic cloves, finely sliced
- 1 fresh, hot, red chili pepper, deseeded and minced
- 1 large head of broccoli, cut into small florets
- splash of water or chicken stock
- squeeze of lemon juice, to taste
- extra virgin olive oil for drizzling
Instructions:
The key is to flavor good-quality olive oil with the garlic and chili over lowish heat before you add the broccoli.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
- A few minutes before the pasta is ready, heat a large sauté pan with the oil over low to medium heat. Add the garlic, chili pepper, and a pinch of salt and sauté for a minute. When the garlic becomes sticky and very lightly golden around the edges, add the broccoli and a splash of water. Cover the pan and let steam for 2 minutes. Remove the lid, squeeze in the lemon juice, and toss the broccoli with a little more seasoning.
- Drain the pasta and immediately tip into the sauté pan, adding a little of the salted water from the pasta pot to help create a sauce. Drizzle with a little extra virgin olive oil and check the seasoning. Divide among warm plates and serve at once.