Broccoli & Chili Pasta
An alkaline pasta with a little added heat from the chiles
INGREDIENTS
2 cups dry penne or macaroni
1 medium head of broccoli
1/4 cup extra virgin oil
2 large garlic cloves, chopped
2 fresh re chiles, seeded and diced
8 cherry tomatoes
small handful of fresh basil or parsley to garnish
Cook the penne or other pasta in a large saucepan of salted boiling water for about 10 minutes, until tender but still firm to the bite. Remove from the heat, drain, rinse with cold water, and drain again. Set aside.
Cut the broccoli into florets and cook in salted boiling water for about 5 minutes. Drain, rinse with cold water, and drain again.
Heat the olive oil in the saucepan that the pasta was cooked in. Add the garlic and chiles, and tomatoes if using. Cook over high heat for 1 minute.
Return the broccoli to the pan with the oil and mix well. Cook for about 2 minutes to heat through. Add the pasta and mix well again. Cook for 1 minute more.
Remove the pasta from the heat, turn into a large serving bowl, and serve garnished with basil or parsley.