Garlic Oil Pasta w/ Broccoli

Garlic Oil Pasta & Broccoli is one of my favorite pasta recipes these days. It’s simple, fast, and requires very few ingredients. I grew up thinking pasta required cheese to be good, but this pasta and broccoli is so garlicy and delicious, it disproves my thoughts completely. While it may be ridiculously easy and have few ingredients, this dish is so flavorful you will not be able to put down your fork. (I was barely able to put my fork down to write this recipe!)

Ingredients

  • 2 servings of angel hair pasta or thin spaghetti
  • 4-6 cloves garlic
  • 1/3 c olive oil (good quality if you have the resources)
  • 3 c frozen broccoli
  • salt and pepper
  • chili flakes*

Recipe

Over high heat, bring a pot with water to a boil, and salt the water generously (I’m talking a small handful of salt). Once the water is boiling, add your pasta. Make sure to set a timer to cook the pasta to “al dente” which means you undercook it a little, because we will cook the pasta some more later.

In a skillet over medium heat, pour in half of the olive oil and let it heat while you chop your garlic. Once the oil is warm, add the garlic and let it begin to saute. You want it to become fragrant without burning it.

When it begins to turn brown, add your broccoli to the pan with about 1/2 c of the pasta water. Cover with a lid and let steam for about 2-3 minutes.

When your timer goes off for the pasta, extract it from the pasta water (which we want to keep) and place it in the pan with the broccoli. Combine everything and add more (but not all) of the olive oil.

At this point, you want to make sure your broccoli is no longer frozen or is cooked to your liking. Go ahead and add your black pepper and chili flakes now as well.

Next, we want to assess the liquid situation happening in the pan. The end goal is to get the pasta to have a velvety sheen on it. We will achieve a velvety sheen by adding pasta water and olive oil back and forth and letting the everything saute over high heat together for a minute before we add anything else. The pasta water and the oil are creating a kind of sauce coating the pasta. It might take a little practice, but it’s not too hard to get.

Once you are satisfied with the liquid situation, velvety sheen, and saltiness, it’s ready to eat! Enjoy!!

*The spiciness and garlicyness of this recipe are wholly up to you! Also, it’s not recommended to add cheese just because it’s an oil based pasta, but if you do, parmigiano reggiano is the one to use!

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