Spaghetti with Broccoli & Chilli

Many Pasta recipes make sauce the hero, deliciously…. but the Italians also have a trick of making Pasta the hero, usually with a ‘long’ pasta such as Linguine and Spaghetti. Perfectly supported by Olive Oil and a couple of ingredients, it looks simple and it is oh, so tasty.

Ready in 20 minutes
Serves 4 people
Suitable for vegetarian


(*omit for vegetarians)

350g Cook Italia Spaghetti
200g Tenderstem Broccoli, cut into short pieces
4 tablespoons Olive Oil
2 cloves Garlic, crushed
1 Red Chilli, deseeded and finely diced
60g Pinenuts
A pinch Salt and Black Pepper
A good sprinkling Cook Italia Grated Hard Cheese*


Bring a small pan of water to the boil, and then cook the cut broccoli pieces for about 5 minutes. Drain and put aside.

Meanwhile, cook the Pasta in a large pan of boiling water, with a pinch of salt, for 10 to 12 minutes.

Whilst the Pasta is cooking, warm the Olive Oil in a pan on a medium heat. Add the garlic and cook for a couple of minutes until softened but not burnt, then add the chilli and pinenuts and mix together.

When the pasta it is how you like it – ‘al dente’, or slightly softer – drain the Pasta.

Tip the Pasta into the pan with the pinenuts, add a pinch of salt and pepper, and mix them together so that the Pasta is glossily coated in the Olive Oil.

Sprinkle the Grated Italian Cheese* (if using) over the top and serve immediately with black pepper for a final flourish.

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