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Pasta with Broccoli | Crispy, Savory Delight with Breadcrumbs
(0)
30 min
Quick
Gurkerl Küche
Süditalienischer Klassiker: Al dente gekochte Fusilli und zarte Brokkoliröschen, geschwenkt mit feinem Knoblauch, einer Prise Chili und vollendet mit im Backrohr gerösteten Knusperbröseln.
Preparation method
Crispy Breadcrumbs & Preparation
Preheat the oven to 180 °C conventional heat. Mix the breadcrumbs with 1 tbsp of extra virgin olive oil and a small pinch of fine salt on a baking sheet, and toast in the oven for about 5 to 7 minutes until golden brown and crispy. Remove and allow to cool.
Wash the broccoli and cut it into bite-sized florets. Peel the tender part of the stalk and slice it thinly. Peel the garlic and slice it thinly.
Cooking Pasta & Broccoli
Bring a large pot with plenty of water to a boil and salt generously. Add the fusilli. After about 5 minutes of cooking time, add the broccoli florets directly to the boiling pasta in the pot and cook both together until al dente. When draining, reserve about 100 ml of starchy pasta water.
Chef's tip
Traditional Southern Italian trick: By cooking the broccoli directly in the pasta water, the pasta absorbs the delicate vegetable flavor and the broccoli combines perfectly with the noodles in the pan.
Sprinkle the crispy breadcrumbs (Italian 'mollica') over the pasta only immediately before serving so that they stay wonderfully crunchy.
Ingredients
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