I made this delicious pasta with broccoli and breadcrumbs from the gorgeous Inspiration Kitchen at Airfield Estate. During this lockdown they have been offering lots of online resources for all ages.
Pasta with Broccoli and Bread Crumbs
Ingredients serves 2-3
450g broccoli, florets and peeled stems
Olive oil
1 small onion, finely diced
1 teaspoon pepper flakes
1 garlic clove, minced
225g pasta - penne, orecchiette or spaghetti
25g breadcrumbs
Freshly grated Parmesan for serving
Put a large saucepan of water on to boil, season generously with salt.
Cut the broccoli into 1cm pieces and stems into 5mm slices.
In a large frying pan, heat the olive oil and when warm add the onions with a pinch of salt and the chilli flakes. Let them brown then reduce the temperature and let them until tender and golden brown - about 15 minutes. Move to the side of the pan and add a little more oil, followed by the garlic. After about 30 seconds reduce the heat and mix in the onions. Drop the broccoli in and cook for about 5 minutes until tender. Remove and add to the pan of onions.
Put the pasta into the boiling water and let cook.
Meanwhile stir the broccoli and onions, and add a spoonful of the pasta water to the onions.
In a small frying pan heat some olive oil until it is hot - add the breadcrumbs and cook until golden. The oil has to be hot so they will not be soggy. Season and take off he heat.
Once the pasta is al dente - add the hot pasta to the frying pan - add a little more pasta water and a splash of olive oil to ensure the pasta is well coated. Taste and season
Serve topped with breadcrumbs and grated Parmesan.
Comments