1 lb broccoli, cut into small florets
1 fat red chili, seeded and finely chopped
2/3 cup garlic-infused olive oil
salt and ground black pepper
1) Bring a large pan of lightly salted water to a boil. Add the spaghetti and broccoli, and cook for 8-10 minutes, until both are tender. Drain thoroughly.
2) Using the back of a fork, crush the broccoli roughly, taking care not to mash the spaghetti strands at the same time.
3) Meanwhile, warm the oil and finely chopped chili in a small pan over a low heat and cook very gently for 5 minutes.
4) Pour the chili and oil over the spaghetti and broccoli. Toss together to combine. Season to taste. Divide between four warmed bowls and serve immediately.
Review: Well, I used frozen chopped broccoli and waited until the pasta was about a minute away from being done, and then tossed it in. I drained it all together and then mixed it with the chili and oil. I didn't bother trying to crush the broccoli. We really liked this dish. It was easy, and yummy. The chili gave it a bit of flavor, but didn't really add any 'heat.' We topped it with Parmesan to make it even yummier.
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