Spaghetti and broccoli and chilli


  • 1 head broccoli
  • 4 dices eschallots
  • 4 cloves Garlic, finely chopped (4 tspn minced garlic)
  • 1tspn capers
  • 2 diced chilli (remove seeds of you like)
  • 1T Olive Oil
  • Spaghetti
  • Parmesan or Pecorino cheese
  • Pine Nuts (optional)


  • Separate and Chop broccoli florets (1cm wide)
  • Peel broccoli stem with potato peeler, grate coarsely
  • Boil water, add salt and add pasta (cook according to directions, approx 10 mins)
  • Cook Eschallots, garlic, capers and chilli in olive oil for 3-4 mins over medium heat
  • Add broccoli to pan with salt and pepper, cook 3-4 mins (don’t overcook the broccoli for best texture and flavour)
  • Cook pasta, drain well and add to broccoli sauce
  • Serve with grated parmesan or pecorino cheese. Add toasted pine nuts.


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