Primo / Pasta
A rustic Southern Italian pasta dish with tender broccoli, golden garlic oil, al dente paccheri, and crunchy toasted breadcrumbs for a simple but deeply satisfying first course.
Recipe video
Bring a large pot of water to a boil and salt it generously.
Cut the broccoli into small florets and peel the tender part of the stems.
Add the broccoli to the boiling water and cook for 4–5 minutes until bright green and tender.
Lift the broccoli out with a slotted spoon and keep the cooking water for the pasta.
Add the paccheri to the same boiling water and cook until al dente.
While the pasta cooks, warm olive oil in a wide pan over medium-low heat.
Add sliced garlic and chili flakes, cooking gently until fragrant but not browned.
Add the cooked broccoli to the pan and mash part of it with a spoon.
Add a ladle of pasta water and simmer until the broccoli becomes creamy.
In a separate small pan, toast the breadcrumbs with a drizzle of oil until golden.
Season the breadcrumbs with lemon zest, black pepper, and a pinch of salt.
Transfer the al dente paccheri into the broccoli pan.
Toss with more pasta water until the sauce coats the pasta.
Add Pecorino Romano if using, mixing off the heat for a creamy finish.
Plate the paccheri and finish with toasted breadcrumbs, parsley, and olive oil.
