Servings:
4
Prep time:
30
Cooking time:
15
INGREDIENTS
- 280 g Spaghettoni (Big Spaghetti pasta size)
- 1 Sicilian broccoli
- 6 garlic clove
- 50 g toasted hazelnuts
- 1 bunch of parsley
- 2 dried chili peppers
- 2 teaspoons of smoked paprika
- Extra virgin olive oil
- Salt
- Pepper
INSTRUCTIONS
- Divide the broccoli into 4 cm sized pieces and boil it in plenty of salted water for about 5 minutes, then drain it in water and ice to keep it bright. Drain again and blend finely with smoked paprika, 2 tablespoons of oil, salt and pepper.
- Heat 4 tablespoons of oil lightly in a pan with 4 whole cloves of garlic and sliced chili peppers.
- Separately cut 2 garlic cloves very finely and store them in a small bowl. Finely chopped parsley too.
- Boil the pasta in plenty of salted water and drain it in the pan with the garlic 5 minutes before the end of cooking. Continue by adding a little of the spaghetti cooking water and the minced garlic, stirring in order to obtain an enveloping dressing. Finish by sprinkling almost all the chopped parsley.
- Stain the dishes with the warm broccoli sauce, then arrange the nest (or more nests) of creamy spaghettoni to sprinkle with the chopped hazelnuts and a little more of the remaining parsley. You just have to bring immediately to the table with, aside, any sauce left.
