Romanesco Broccoli Maccheroni

Ingredients

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The following ingredients have 4 Servings

• 1 medium head of romanesco broccoli
• 2 Tbsp e.v.o.oil
• 1 garlic clove, whole
• pinch of chili flakes
• Salt and Pepper
• 380 g maccheroni pasta (or rigatoni, or mezze maniche)
• 1/2 cup grated Pecorino Romano

Instruction

• Clean and wash the broccoli and divide into florets.
• Put a large pot of salted water to boil and boil for 10 to 15 minutes.
• Take broccoli out of the water and keep the water boiling to cook the pasta.
• In a large sautée pan heat up e.v.o. oil, garlic and chili pepper.
• Toss the broccoli in, and mix well to infuse the oil into the broccoli. Using a wood fork mash the florets, adding some water to create the creaminess.
• Drain the pasta al dente and toss it in the pan with the broccoli.
• Add half of the Pecorino and mix well.
• Take off heat, plate, grate fresh pepper and sprinkle some more Pecorino on top.