This classic southern Italian dish is one the quickest, easiest and most delicious pasta dishes you will ever make. Proof that simple Italian food is the best!
30 Minutes. Vegetarian. Sugar Free.
1 clove of garlic
1/2 teaspoon chilli flakes
60g shaved parmesan cheese
250g farfalle pasta
1.5 tablespoons capers
Boil kettle & prepare vegetables
Fill and bring kettle to the boil. Roughly chop the broccoli florets, peel,thinly slice and chop the stalk. Crush and finely chop garlic. Roughly chop the olives and capers.
Cook broccoli & pasta
Pour boiling water into one large pot for the pasta and one medium pot for the broccoli until both are ¾ full. Add a teaspoon of salt to both. Bring to the boil. In the medium pot add the broccoli and cook 8 minutes or until soft, drain. In the other pot add the pasta and cook for 10 - 12 until al dente. Reserve a ¼ cup of the pasta water and drain. Once the broccoli is cooked, heat enough olive oil to cover the based of a medium fry pan over a low-medium heat. Add garlic, chilli flakes, olives and capers and fry gently for a minute or two until fragrant, ensuring the garlic doesn’t get brown. Add the cooked broccoli, stir through and roughly mash with the back of a spoon. Finally, toss through the cooked pasta. Add the reserved pasta water to loosen and ensure it is not too dry.
Divide pasta amongst bowls and top with parmesan cheese and cracked pepper to taste.
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