Fusilli with Purple Sprouting Broccoli, Chilli & Garlic
Ingredients
- 1 clove garlic
- 1 large handful of white bread (i used a sourough roll)
- 1 tsp olive oil and s&p
- 300g fusilli pasta (egg free)
- 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 .
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 (turn over an move 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, cook for 3 mins, then add the broccoli
Whilst 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 jusy about to turn golden brown. DO NOT overcook! Then when the pasta is cooked, but still al dente, drain almost all the water off (retaining about 50ml) then add to the saucepan
Mix the pasta in with the garlic mix and stir well, whilst still cooking for a few minutes, you want it all to almalgamate togther. Season, add some more oil if needed and then pour into a bowl. Sprinkle with the breadcrumbs and serve