Chargrilled broccoli pasta with chilli and garlic

Method 1

Ingredients

100g/3½oz spaghetti

3 tbsp olive oil

100g/3½oz broccoli, cut into small florets

1 garlic clove, finely sliced

½ red chilli, finely sliced

1 tbsp flaked almonds

salt and freshly ground black pepper

Bring a large pan of salted water to the boil and cook the spaghetti for 8 minutes, until al dente.

Meanwhile, heat the olive oil in a saucepan over a high heat and add the broccoli. Leave it for 1 minute before moving so the broccoli chars, then turn and char on the other sides for about 3 minutes.

Add the garlic, chilli and almonds and stir-fry for a further 3 minutes. Season with salt and pepper.

Drain the spaghetti and add to the broccoli pan, stir well to combine and serve.

Method 2

Ingredients (Serves 2–3)

250g (9 oz) pasta (spaghetti, rigatoni, or your choice)

1 medium head of broccoli, cut into small florets

2–3 garlic cloves, thinly sliced

1 red chili (or ½ tsp chili flakes), finely chopped

Zest of 1 lemon (optional, for brightness)

Juice of ½ lemon

3 tbsp olive oil (extra virgin if possible)

Salt & pepper to taste

Grated Parmesan or pecorino cheese (optional, for serving)

Optional: a handful of toasted pine nuts or breadcrumbs for crunch

🔥 Instructions

Chargrill the broccoli:

Toss broccoli florets in a little olive oil, salt, and pepper.

Heat a griddle pan (or frying pan) over high heat.

Grill the broccoli in batches until nicely charred and tender (about 4–6 minutes). Set aside.

Cook the pasta:

Boil in salted water according to package instructions. Reserve about 1/2 cup of the pasta water, then drain.

Make the garlic & chili oil:

While the pasta cooks, heat 2 tbsp olive oil in a large pan over medium heat.

Add sliced garlic and chopped chili. Cook gently until garlic turns golden (not brown or burnt!).

Combine everything:

Add chargrilled broccoli to the garlic/chili oil.

Tip in the drained pasta and toss everything together. Add a splash of reserved pasta water to loosen the sauce.

Squeeze in the lemon juice and zest. Season with salt and pepper to taste.

Serve:

Plate up with a drizzle of olive oil, a sprinkle of cheese (if using), and optional toppings like pine nuts or breadcrumbs.

Comments

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