Pasta with Broccoli and Garlic, Parmesan and Red Pepper – Gluten-free version

👨‍🍳 Method

For the Cooked pasta

1. 1
   Cook the broccoli in boiling salted water 4–5 minutes, until tender and still green, and drain.

   ⚙ Cooking in salted waterStoveLarge potColander
2. 2
   Cook the gluten-free pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of gluten-free pasta), following the package directions (taste about 2 minutes early), until al dente.

   ⚙ Cooking in salted waterStovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
3. 3
   Reserve cup of the cooking water before draining.

   ⚙ Saving the cooking waterLadleorMeasuring cup

   💡The cooking water is starchy: a spoonful or two binds the sauce to the gluten-free pasta or the gnocchi and makes it glossy.
4. 4
   Drain.

   Colander

To assemble

1. 5
   Heat the olive oil in a large pot and fry the garlic and chili 1–2 minutes, until the garlic is lightly golden.

   ⚙ Pan-fryingStoveLarge pot
2. 6
   Add the broccoli, cooked, and partly mash with a fork.
3. 7
   Add the drained gluten-free pasta and a little gluten-free pasta water as needed, season with black pepper and toss well.
4. 8
   Serve immediately with the Parmesan.