Serves for 4
800 g of broccoli into florets
2 tablespoons of olive oil
1 clove garlic, minced
1 fresh chili pepper, cored and chopped
300 g of Orecchiette
Freshly grated Parmesan or Pecorino
Cook the broccoli in boiling salted water for 5 minutes and drain.
Heat the oil in a pan, pour the garlic and chili pepper, and cook them for 3 minutes, add the broccoli and cook it over low heat, stirring occasionally, 5 minutes, until tender.
Meanwhile, cook the pasta al dente in a pot with boiling salted water 10 minutes, drain and mix with it the broccoli.
Serve it with Parmesan or Pecorino.
If you prefer, you can cook the Orecchiette with the broccoli.
In this case, wring everything and sprinkle it with a little olive oil and grated pecorino.