Pasta and Broccoli (2)
Instructions
Cook perciatelli separately (in pieces of 8-10 cm.
) and the broccoli in lightly salted water and drained in three quarters.
Add them together, over low heat, with olive oil, garlic and a little of the cooking water of broccoli.
Add, at the end, the chilies pounded in a mortar and remove the garlic.
Ingredients and dosing for 4 persons
- 400 g of type perciatelli pasta
- 2 bundles of broccoli
- 15 cl of olive oil extra virgin
- Hot chili
- 2 cloves of garlic