1 box Fusilli pasta (important you use this kind of pasta!)
Red pepper flakes
Extra virgin olive oil
Broccoli (about 3 heads)
Boil a big pot of water, add salt.
Add pasta when water boils cook until pasta is cooked but firm to the bite.
Cut up broccoli and steam until it is very soft and easy to cut into (basically over-cooked).
In a skillet, heat extra virgin olive oil and diced up or crushed garlic (depends on how garlicky you like it – I use about 2 cloves).
Add the soft steamed broccoli to the skillet and let it break down further (help by cutting it up more).
Add salt, more olive oil and red pepper flakes.
Once the fusilli have cooked al dente, drain them and put them back into the pot (reserve a bit of pasta water, it may be needed).
Add broccoli mix, add oil (be liberal) and salt to your liking and also use some pasta water if needed.
The pasta and the broccoli should mix together easily and the broccoli will breakdown and coat the pasta.
Semplice e delizioso!
(Simple and delicious) 😉
*Photographed by Alli Shepherd