1handfulgrated parmesan cheeseor dairy-free alternative
1pinchsalt & black pepperto taste
Cut 1 pound broccoli into small florets. Boil them in a large pot of salted water for 5 minutes.Tip: we recommend cooking the broccoli in 1 gallon (4 liters) of water seasoned with 1½ tablespoons (20 grams) of sea salt.
In a large skillet, fry 2 cloves garlic (grated) and ¼ teaspoon red pepper flakes in 3 tablespoons extra virgin olive oil for 1 minute on low heat.Take the broccoli out of the water with a slotted spoon (do not discard the water) and add them to the skillet.Add 1 cup of the reserved cooking water and simmer for 10 minutes, then mash the broccoli with a fork.
In the meantime, cook 12 ounces orecchiette pasta in the same large pot of water where you cooked the broccoli.Cook as per package instructions minus 2 minutes.
Drain the pasta and add it to the sauce. Reserve a cup of pasta water and add half to the pan with the sauce.
Finish cooking the pasta on medium heat for about a minute while stirring it in the sauce. Add more pasta water if necessary.When the pasta is al dente, turn the heat off and stir in 1 handful grated parmesan cheese.Taste and adjust for salt and pepper and serve immediately.
You can add a sprinkle of parmesan and a drizzle of extra virgin olive oil on top.