serves
2
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Dinner At Home
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 200 g dried spaghetti
- 50 ml extra-virgin olive oil
- 4 garlic cloves, finely chopped
- 1 long red chilli, finely chopped
- ½ head broccoli, broken into small florets, stalk julienned
- 1 large Roma tomato, diced
- ½ bunch flat-leaf parsley, leaves picked and roughly chopped
- 1 lemon, juiced
- salt and black pepper, to taste
- parmesan cheese, finely grated to serve
Instructions
- Bring a large saucepan of salted water to the boil. Add the spaghetti and cook until al dente.
- Meanwhile, heat a large frying pan over medium–high heat. Add the olive oil, garlic and chilli and stir until light golden and fragrant.
- Add the broccoli florets and stalk, tomato and ¾ cup pasta cooking water and simmer until the tomato has broken down and the sauce has thickened slightly. Add most of the parsley (save some to garnish) and lemon juice, then remove from the heat until the spaghetti is cooked.
- Once al dente, drain the spaghetti and add to the frying pan. Return the pan to high heat and toss until the pasta is well coated with the sauce. Season with salt and pepper.
- Serve the pasta with the reserved parsley and plenty of grated parmesan.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Dinner At Home
