Serves 4
3 thick slices Italian ciabatta or sourdough bread, roughly chopped
1 tbsp olive oil
20g butter
1 long red chilli, deseeded, finely chopped, or ½ tsp dried chilli flakes
2 heads broccoli (500g), florets removed
500g orecchiette
extra-virgin olive oil, to serve
½ cup finely grated parmesan
1 Place bread into a food processor and process until coarse breadcrumbs form (you will need 1 cup). Heat oil and butter in a non-stick frying pan over a medium heat. When butter has melted and is sizzling, add breadcrumbs and chilli.
2 Cook, stirring occasionally, for 5 minutes or until golden. Transfer to a bowl and cool.
3 Season with salt and pepper.
4 Cut florets into small pieces and place into a bowl. Cover with boiling water and stand for 2 minutes or until just tender. Drain.
5 Cook pasta in a large saucepan of boiling, salted water, until just tender as per packet instructions. Drain and return to pan.
6 Add broccoli and breadcrumb mixture. Toss until well combined. Spoon pasta into serving bowls. Drizzle with oil.
7 Top with grated parmesan and serve.
