Pasta with a chilli crumb



  • 400g pasta shapes such as oreccihette or shells
  • Salt
  • 400g broccoli – tender stem if possible
  • 1tsp chili flakes
  • 5tbs olive oil
  • 1 clove of garlic chopped finely
  • 70g Mr Crumb Breadcrumbs
  1. Put a large pan of well salted water on to boil for the pasta. And a smaller pan of boiling, salted water for the broccoli.
  2. Chop the broccoli finely. Use the leaves and stalks too. If the stalks area really thick peel the outer layer of skin away first.
  3. Cook the pasta according to the packet.
  4. Heat a dry pan and toast the breadcrumbs, turning frequently until golden. Remove to a side plate.
  5. Gently heat 3 tbs of oil in the same pan, add the chopped garlic and cook gently until softened but not browned. Add the chilli flakes and tip the breadcrumbs backing stir to combine and season with a little salt.
  6. Plunge the chopped broccoli into boiling water until bright green and just tender. Drain and set aside.
  7. When the pasta is cooked, drain keeping about 1tbs of cooking water back. Return to its pan with the 2tbs of olive oil, toss well and add the broccoli.
  8. Serve with the chili crumb sprinkled on top.