- olive oil
- 150g broccoli, cut into small florets
- large clove of garlic, chopped
- 3 tbsp pine nuts
- 1 red chilli, chopped (can also use pinch of chilli flakes)
- splash of white wine
- a couple of fresh tomatoes, chopped
- 200g orecchiette
- fresh parsley, chopped
- parmesan cheese, grated to serve
Bring a large pan of water to the boil. Add a good pinch of salt and add the orecchiette. Cook until al dente.
Meanwhile, heat the oil in a frying pan over a medium heat. Add the broccoli and fry, stirring, for a few minutes before adding the pine nuts, garlic, chilli and a pinch of salt. Fry for a few more minutes and then turn up the heat and add the wine. Reduce the heat and allow to bubble for a couple of minutes before adding the tomatoes. Leave to simmer on a low heat until the tomatoes are cooked out and the broccoli is just tender.
Drain the pasta then add to the frying pan along with the parsley and some black pepper. Mix through and taste to check the seasoning. Serve in bowls with parmesan and a drizzle of your finest extra virgin olive oil.