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Spaghetti with broccoli, garlic and chilli

I first tasted this pasta dish in Sicily, and it blew me away. Who would have thought a little garlic, chilli and broccoli could make a delicious spaghetti sauce? The key is to flavour good-quality olive oil with the garlic and chilli over low-ish heat before you add the broccoli. You don’t want the garlic to colour too much or it will overpower the dish.

SERVES 4

400g dried spaghetti

4 tbsp olive oil

5 large garlic cloves, finely sliced

1 red chilli, deseeded and finely chopped

1 large head of broccoli, cut into small florets splash of water or chicken stock (see page 258) squeeze of lemon juice, to taste extra virgin olive oil, to drizzle

Bring a large pot of salted water to the boil. Add the spaghetti and cook according to packet instructions until al dente.

A few minutes before the pasta is ready, heat a large sauté pan with the oil over low-to-medium heat. Add the garlic, chilli and a pinch of salt and sauté for a minute. When the garlic becomes sticky and very lightly golden around the edges, add the broccoli and a splash of water. Cover the pan with a lid and leave to steam for 2 minutes. Remove the lid, squeeze over the lemon juice and toss the broccoli with a little more seasoning.

Drain the pasta and immediately tip into the sauté pan, adding a little of the salted water from the pan to help create a sauce. Drizzle over a little extra virgin olive oil and check the seasoning. Divide among warm plates and serve at once.