Ingredients
- 1 lb Anna Orecchiette
- 2 lb Broccoli Spears, broken into small florets
- 5 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Bellino Minced Garlic
- Cento Fine Sicilian Sea Salt, to taste
- 1 tsp Cento Crushed Red Pepper
- Grated Parmesan Cheese, to taste
Directions
Cook pasta according to package directions. Place small florets of broccoli in a medium pot and fill with water so broccoli is completely covered, then boil until tender. Heat oil in a medium frying pan, then sauté garlic over medium heat until slightly brown. Season with salt and crushed red pepper, mix to combine and set aside. In a large colander, drain pasta and broccoli together. Transfer broccoli and pasta to a large bowl and pour garlic-oil mixture over top. Mix thoroughly, coating pasta and broccoli evenly. Top with parmesan cheese and serve immediately. Serves 6.
