Fusilli with Purple Sprouting Broccoli, Chilli and Garlic
Ingredients
- 300g fusilli pasta
- 150g purple sprouting broccoli
- 4 cloves garlic
- 1/2 tsp dried chilli flakes
- 50ml extra virgin olive oil
- 1 handful of cherry tomatoes
- Salt and pepper
Pangritata
- 1 clove garlic
- 1 large handful of white bread
- 1 tsp olive oil
- Salt and pepper
Preparation
Tear the bread into small pieces and add to a blender with 1 clove of garlic, salt, pepper and the oil. Blitz until medium breadcrumb consistency.
Then take out, spread on a baking tray and bake or grill until golden brown and crisp, turning over and moving around periodically. Then take out and cool.
Place a saucepan of water on.
Cut the broccoli into small pieces.
When the water is boiling, add the pasta and cook for 3 minutes, then add the broccoli.
While that is cooking, peel and slice the garlic, and gently heat the olive oil in a frying pan.
Then add the garlic, tomatoes and chilli flakes and slowly cook until the garlic is just about to turn golden brown. Do not overcook.
When the pasta is cooked but still al dente, drain almost all the water off, retaining about 50ml.
Add to the saucepan and mix the pasta in with the garlic mix and stir well, while still cooking for a few minutes to amalgamate together.
Season, add some more oil if needed and then pour into a bowl.
Sprinkle with the breadcrumbs and serve.