- 140g quick-cook spaghetti
- 140g Tenderstem broccoli, trimmed and cut into 5cm lengths
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 shallot, sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 garlic clove, finely chopped
- ¼ tsp crushed chillies
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 12 sage leaves, shredded
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- grated Parmesan (or vegetarian alternative), to serve (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Boil the spaghetti for 1 min. Add the broccoli and cook for 4 mins more.
Meanwhile, heat the oil in a frying pan and add the shallots and garlic. Gently cook for 5 mins until golden. Add the chillies and sage to the pan and gently cook for 2 mins. Drain the pasta, mix with the shallot mixture in the pan, then scatter with Parmesan, if you like.