Broccoli, Garlic & Olive Oil Pasta

You can find this much-loved classic pasta dish in almost every Italian restaurant. Now you can quickly and easily make it at home.

Broccoli, Garlic & Olive Oil Pasta

Penne pasta tossed in garlicky broccoli and olive oil with a hint of heat from red pepper flakes topped with plenty of Parmesan cheese for serving. Simple, easy and completely delicious.


  • ½ cup extra-virgin olive oil, plus more if needed.
  • 4 peeled whole cloves garlic, smashed plus 3 cloves garlic, minced
  • 6 cups broccoli florets, fresh or frozen (thawed)
  • sea salt and fresh black pepper
  • ½ teaspoon red pepper flakes
  • 8 ounces penne pasta
  • grated Parmesan cheese, for serving


  1. Heat the oil over medium-low heat in a large frying pan fitted with a splatter screen and add the whole garlic cloves and the broccoli with a few dashes each of salt and pepper. Cook until the broccoli is fork-tender, stirring often.
  2. Meanwhile, cook the pasta to al dente in plenty of salted water.
  3. When the broccoli is tender remove the whole garlic cloves and discard them. Move the broccoli to the sides of the pan making a well in the middle.
  4. Add the garlic and red pepper flakes to the well and stir until the garlic is fragrant about 2 minutes.
  5. Add the drained pasta and toss well. Season to taste with salt and pepper and more red pepper flakes, if desired.
  6. Serve with lots of grated Parm and another drizzle of olive oil, if needed.


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