Pasta And Broccoli

Method

1. Prepare the base sauce: in a pan, heat olive oil, add chili pepper and garlic cloves, and sauté until the garlic is golden brown.
2. Add tomato passata and a pinch of salt, let it simmer for a few minutes to create the 'picchi pac' effect.
3. In a separate pan, heat a little olive oil and chili, add the broccoli florets (cut into small trees) and a pinch of salt, sauté until lightly colored.
4. Add a splash of water and a couple of ladles of the tomato sauce, lower the heat, and cook for 8-10 minutes until the broccoli is tender but not overcooked.
5. Break the spaghetti into pieces and add them directly to the broccoli pan, stirring to combine.
6. Add hot water as needed to cook the pasta risotto-style, stirring occasionally until the pasta is al dente and the sauce has thickened.
7. Serve the pasta and broccoli, topping with grated pecorino cheese and a drizzle of olive oil.