Broccoli orecchiette | With crispy seasoned breadcrumbs

In a small pan, heat 1 tablespoon of olive oil, then add the breadcrumbs. Toast over medium heat, stirring constantly, for 3-4 minutes until beautiful golden brown and crispy. Turn off the heat, stir in a pinch of salt, and set aside in a small bowl.

In a large pot, bring plenty of water to a boil, then salt heavily. Cut the broccoli into small florets and thinly slice the tender parts of the stem. When the water is at a rolling boil, add the dry pasta and broccoli pieces at the same time, then cook until al dente according to the package instructions. Before draining, ladle out 1.5-2 ladles of pasta water (approx. 150 ml), as you will need this for the silky sauce!

In a deep, wide skillet, heat the remaining olive oil. Add the thinly sliced garlic and chili flakes, then sauté over low heat for 1 minute until fragrant (be careful not to burn it). Add the drained broccoli pasta to the pan, pour in the reserved starchy pasta water, and toss together over high heat for 1-2 minutes so the broccoli coats the pasta smoothly.