Orecchiette with Tender Broccoli and Garlic Chili Oil

Instructions

1. 11

   Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package directions until al dente.

2. 22

   While the pasta is cooking, wash the broccoli and cut it into small florets. If using fresh broccoli, you can also peel and finely chop the stem. If using frozen, simply thaw it slightly.

3. 33

   About 5 minutes before the pasta is done, add the broccoli florets to the same pot of boiling water. Cook until the broccoli is tender-crisp and the pasta is al dente.

4. 44

   In a small skillet, heat the olive oil over medium-low heat. Add the minced garlic and red pepper flakes. Sauté gently for 2-3 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.

5. 55

   Before draining the pasta and broccoli, reserve about 1 cup of the starchy pasta water. Drain the pasta and broccoli well.

6. 66

   Transfer the drained pasta and broccoli to the skillet with the garlic chili oil. Add the grated Parmesan cheese and a splash of the reserved pasta water. Toss everything together until the pasta is well coated and a light sauce forms. Add more pasta water if needed to achieve your desired consistency.

7. 77

   Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmesan if desired.