Broccoli Pasta (“Opa Pasta”)

Serves 4.

INGREDIENTS:

• 1 bunch Broccoli

• 2 Tbsp Olive Oil, plus more for finishing

• 2 cloves Garlic

• 2 Tbsp Sea salt, plus more to season

• 500g Orecchiette or Fusilli dried pasta

• Parmigiano Reggiano

DIRECTIONS:

1. Heat a large pot of water over high heat on the stove.

2. Chop the broccoli, including the stems, into small pieces and set aside.

2. Heat the olive in a small saucepan over low heat.

3. Peel the garlic and press it with a garlic press into the oil and heat until fragrant and golden brown. Pour into serving bowl, once ready, and set aside.

4. When water is boiling, add sea salt, broccoli, and pasta and cook according to the directions on the bag of pasta.

5. Once the pasta is cooked through but still ‘al dente’, strain - reserving a cup of pasta water - and add to serving bowl.

6. Stir the pasta and broccoli together with the garlic and oil, until you have a cohesive, saucy dish, adding pasta water to keep the sauce loose and glossy. Finish with a drizzle of olive oil and taste to determine if it needs more salt.

7. Serve with Parmigiano Reggiano grated on top!