First course / Pasta
A rustic Italian-style pasta dish with tender broccoli, garlic-scented olive oil, and golden toasted breadcrumbs for a crisp, savory finish.
Recipe video
Bring a large pot of salted water to a boil. Cut the broccoli into small florets so they cook evenly.
Add the broccoli to the boiling water and cook for 3–4 minutes, until bright green and just tender.
Lift the broccoli out with a slotted spoon and keep the same water for the pasta.
Add the conchiglie to the boiling broccoli water and cook until al dente. Reserve 120 ml / ½ cup pasta water before draining.
While the pasta cooks, heat 30 ml / 2 tbsp olive oil in a pan. Add the breadcrumbs and toast for 3–4 minutes until golden and crisp. Set aside.
In the same pan, add the remaining olive oil, garlic, and chili flakes. Cook gently for 1–2 minutes without browning the garlic.
Add the broccoli to the garlic oil and mash part of it lightly with a spoon to create a coarse sauce.
Add the drained pasta and a splash of reserved pasta water. Toss until the sauce coats the shells.
Season with salt and black pepper, adding more pasta water only if needed for a glossy texture.
Serve immediately with toasted breadcrumbs on top and optional Pecorino.
