SPAGHETTI & BROCCOLI AGLIO OLIO

By Mix Plates

A couple of basic ingredients from the pantry and together they become one of the simplest yet most satisfying spaghetti pasta for midweek cravings.

Aglio e Olio literally means olive oil & garlic in Italian. It has no sauces and focusses on pasta alone & the flavour comes from the slowly sautéed  garlic in oilve oil. It is a traditional pasta recipe from Naples! 

It's said that this one is peasant dish, created by poor farmers who had nothing but the most basic of Italian ingredients on hand. 

                                        ⌚ Prep: 15 minutes          Cook: 20 minutes 

•  INGREDIENTS

🔸 100 grams - Spaghetti

🔸 1 cup - Broccoli (cut into small florets)

🔸 1/4 cup - Broccoli stems (finely chopped)

🔸 2 tbsp - olive oil

🔸 5 cloves - garlic (finely chopped)

🔸 2 tsp - dry red chilli flakes

🔸 Pecorino Romano Cheese for garnishing (optional)

🔸 handful - pitted black olives (optional)

🔸 salt (to taste)

🔸 lemon juice (to taste)

• INSTRUCTIONS

1. Boil water in a pot with salt and add broccoli florets to it. After boiling for 3 - 4 minutes remove and put them in ice reserving the cooking water. Remove the florets and pat dry.

2. Add the spaghetti in the same pot of water and cook for about 7-8 minutes. 

3. Next, heat olive oil in a pan, add garlic, red chilli flakes & sliced broccoli stems over medium-low heat and sprinkle salt. Saute, it roughly for 5-6 minutes until the garlic is lightly toasted and fragrant. Also add florets and toss to coat well.

4. The drained pasta kept aside will now be added in the pan on a medium-high heat. Toss the ingredients and transfer the pasta to a serving bowl. 

5. Squeeze lemon juice over the pasta and sprinkle some cheese. Serve.

TIP: The key to a perfect pasta is slowly toasting the garlic slices to a perfect golden-brown in the olive oil

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