Garlic-Oil Pasta with Charred Broccoli & Crispy Breadcrumbs
Ingredients
- 1 poundbroccoli
- 1 poundpasta (any short shape (penne, fusilli, rigatoni))
- ½ cupolive oil
- 6 clovesgarlic
- ¼ teaspoonred pepper flakes
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 slicesbread (day-old or stale)
- 1 wholelemon
- ½ cupparmesan cheese
Prep
- 01
Cut broccoli into florets, about 2 inches each.
- 02
Mince 6 garlic cloves.
- 03
Pulse 2 slices of bread in a food processor (or tear by hand) into coarse crumbs, then toast in a dry skillet over medium heat for 2-3 minutes, stirring often, until golden and crispy. Set aside.
Method
- 01
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.
- 02
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant. Pour into a bowl and set aside.
- 03
In the same skillet, heat the remaining 6 tablespoons olive oil over high heat. Add the broccoli florets in a single layer and let them sit undisturbed for 3 minutes. Stir and cook for another 3-4 minutes until deeply browned in spots. Season with salt and pepper. Remove to a plate.
- 04
Return the skillet to low heat and add the cooked pasta and garlic-oil mixture. Toss gently, adding pasta water a splash at a time until the pasta is silky and coats lightly. Fold in the charred broccoli.
- 05
Divide among bowls. Top with crispy breadcrumbs, fresh lemon juice, and grated parmesan. Serve immediately.
Spice Tips
Red pepper flakes deliver gentle warmth here; double them for real heat. For herbaceous notes, try finishing with fresh parsley or a small handful of torn basil. A pinch of smoked paprika added to the garlic oil deepens the flavor without spice.
Make-ahead: broccoli can be cut and refrigerated up to 4 hours ahead. For a protein boost, toss in white beans or cooked chickpeas in step 4. For extra richness, finish with a knob of butter instead of (or in addition to) the oil.