Spaghetti with Broccoli and Chillies - so. Italy (Vegan)

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Here ya go, Maida - recipes it is!

 

SPAGHETTI WITH BROCCOLI AND CHILLIES - SOUTHERN ITALY (VEGAN)

 

Very southern Italian, this dish can be topped with vegan parmezan cheez.

 

Four four people:

 

2 pounds of broccoli

2 Tbsp olive oil

4-5 garlic cloves, finely chopped

1/2 tsp or more dried chillies, flaked

salt to taste

Wholewheat spaghetti for 4 persons (I leave this up to you)

Vegan Parmezan Cheez to be passed at the table

 

In a large pasta pot bring water to the boil.

 

Meanwhile, trim the stalks from the broccoli (save them to peel for soup, stock

or stir fries later) and cut the heads only into small bite-sized florets.

 

In a *large* skillet, heat the oil and add garlic and chillie flakes and stir

until

garlic is lightly coloured (be careful not to burn the garlic), add salt and set

aside.

 

When pasta water comes to the boil, add salt to taste and put in the spaghetti.

When the spaghetti is not quite ready to be called al dente, add the broccoli

and continue cooking until the pastse is al dente. This should be about a

couple of minutes, at which time the broccoli will be just tender. Keep about

half a cup of the liquid but drain the rest.

 

Now, add the broccoli and the spaghetti to that *big* skillet and place over

high heat, tossing the two ingredients together with the chillies and garlic

already in there as well as adding some of the half-cup of cooking liquid to

keep the dish moist.

 

When nicely mixed, divide between pasta bowls and serve. Pass the cheez at

the table.

 

Fool proof!

 

Best,

 

Pat

veggiehound