FOR 2 PEOPLE250 g Casarecce N° 88 Rummo
500 g broccoli
2 garlic cloves
1 chili pepper
Mature Pecorino cheese
Salt
Extra virgin olive oil
DIRECTIONS
Wash the broccoli and cut off the florets. Remove the toughest part of the stalks and dice the tender part. Set aside. Crush the garlic and slice the chili pepper thinly.
In a saucepan, sauté the garlic with the chili pepper. Add the broccoli and cook over high heat, adding a ladleful of unsalted boiling water from time to time. Season with a pinch of salt and mash the broccoli with a wooden spoon as it softens.
Meanwhile, cook the Casarecce N° 88 in a pot full of boiling salted water. Halfway through cooking (see the pack for cooking times), transfer the pasta to the sauté pan with the broccoli and continue cooking, adding a ladleful of cooking water from time to time and stirring to blend the flavors.
Remove from the heat, add another ladleful of cooking water if necessary, then drizzle with extra virgin olive oil and stir. Finally, add a generous amount of grated seasoned Pecorino. Buon appetito!
