Crispy Garlic & Chile Pasta with Charred Broccoli
Ingredients
- 1 poundpasta (penne, rigatoni, or similar)
- 1½ poundbroccoli
- 8 clovesgarlic
- ¾ teaspoonred pepper flakes
- ⅓ cupolive oil
- 1lemon
- ½ cupparmesan cheese (finely grated)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
Prep
- 01
Slice 8 garlic cloves thin.
- 02
Cut 1.5 pounds broccoli into florets about 2 inches each.
- 03
Finely grate 0.5 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Cut broccoli into florets (about 2 inches).
- 02
Add broccoli to boiling water and cook for 3 minutes until just starting to soften. Remove with a slotted spoon to a plate; reserve the pot of water.
- 03
Return water to boil and add pasta. Cook until 1 minute before al dente (it will finish cooking later). Drain, reserving 1 cup of pasta water.
- 04
Heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Cook for 2 to 3 minutes, stirring often, until garlic is light golden and fragrant (do not let it brown).
- 05
Increase heat to medium-high. Add broccoli florets in a single layer and cook for 4 to 5 minutes, stirring occasionally, until charred and tender.
- 06
Add drained pasta to the skillet with broccoli and garlic oil. Toss constantly, adding pasta water 1/4 cup at a time, until pasta is glossy and coats evenly (you may not need all of it).
- 07
Remove from heat. Squeeze the lemon over everything and toss. Season with kosher salt and black pepper to taste. Top with grated parmesan and serve immediately.
Spice Tips
The red pepper flakes here deliver warmth without overwhelming heat. For more punch, increase to 1 full teaspoon or add a pinch of cayenne. For a milder version, reduce to 1/2 teaspoon. Fresh mint or basil stirred in just before serving adds brightness and cuts the richness.
For extra richness, finish with a knob of butter. Leftovers reheat gently in a skillet with a splash of pasta water.