Broccoli and chili spaghetti

Ingredients:

Dried spaghetti
450g broccoli, cut into small florets
1 fat red chili, seeded and finely chopped
1 large clove of garlic, finely chopped

Bring a large pan of lightly salted water to the boil. Add the spaghetti and broccoli and cook for 8-10 minutes until both are tender. Drain thoroughly.

Using the back of a fork, crush the broccoli roughly, taking care not to mash the spaghetti strands at the same time.

Meanwhile, warm the oil, chili and garlic in a small pan over a low heat and cook very gently for 5 minutes.

Pour the chili and oil over the spaghetti and broccoli and toss together to combine. Season to taste. Serve with freshly grated parmesan.

This is probably not everyone's cup of tea but I love the natural flavours of this dish, the sharp contrast between the chili and the broccoli.