Broccoli Pasta with Chilli & Garlic Olive Oil

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[vc_row][vc_column][trx_title color=”#000000″]Broccoli Pasta with Chilli & Garlic Olive Oil[/trx_title][trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”500 grams of Orrechiette pasta or Pasta shells will do”][/trx_list_item][trx_list_item title=”1 kilo of fresh broccoli or a Packet of Frozen Broccoli”][/trx_list_item][trx_list_item title=”60 mls of La Barre Chili and Garlic Infused Olive Oil” link=””][/trx_list_item][trx_list_item title=”Sea Salt to taste”][/trx_list_item][trx_list_item title=”70 grams of Parmesan cheese”][/trx_list_item][trx_list_item title=”Black pepper”][/trx_list_item][/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Cook the broccoli in the large saucepan of hot, salted water. Allow it to
become soft.

In a frying pan heat La Barre Chili & Garlic Olive Oil.
Lift the broccoli from the large saucepan without throwing out the water.

Add the broccoli to the frying pan with the garlic and chili and cook until
it has turned into a soft sauce adding more oil if needed. Check the salt.

Cook the pasta in the saucepan containing the vegetable water and when
cooked, drain and add it to the broccoli sauce.

Add the parmesan cheese and serve steaming hot.[/vc_column_text][/vc_column][/vc_row]

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