Sicilian-Style Broccoli Angel Hair Pasta

A simple Sicilian-inspired pasta where whole broccoli is boiled until tender, then chopped and gently cooked in olive oil, garlic and chilli until it melts into a rustic sauce. Tossed with angel hair pasta, lemon and pecorino, it’s fresh, vibrant and deeply comforting.

In many southern Italian kitchens, broccoli becomes the sauce rather than a separate vegetable. The broccoli is first boiled until tender, then chopped and slowly cooked in olive oil and garlic until it breaks down into a rustic green base that clings to the pasta.

A little lemon brightens everything, chilli flakes add warmth, and pecorino brings a salty finish. It’s simple cooking that relies on technique rather than complicated ingredients.

Prep: 5 min · Cook: 20 min · Cuisine: Italian · Category: Dinner

Ingredients

• 250 g angel hair pasta
• 1 large head broccoli
• 3 tbsp olive oil
• 2 cloves garlic, crushed
• ½ tsp chilli flakes
• Salt and freshly cracked black pepper
• Zest of ½ lemon
• Juice of ½ lemon
• ½ cup finely grated pecorino cheese
• 1 cup reserved pasta cooking water

Method

1. Bring a large pot of salted water to the boil. Add the whole broccoli head and cook for 5–6 minutes until very tender. Remove the broccoli and set aside. Reserve the cooking water for the pasta.
2. Return the broccoli cooking water to the boil. Cook the angel hair pasta until just al dente. Before draining, reserve 1 cup pasta water. Drain the pasta.
3. Once cool enough to handle, chop the broccoli florets and stems into small pieces. Because the broccoli is already very soft, it will naturally begin to break apart into a rustic texture.
4. Heat the olive oil in a large frying pan over medium heat. Add the crushed garlic and chilli flakes and cook gently for about 30 seconds until fragrant.
5. Add the chopped broccoli to the pan with a pinch of salt. Cook gently, stirring and pressing the broccoli with the spoon so it begins to break down. Add a splash of the reserved pasta water if needed. Cook for 5–6 minutes until the broccoli becomes a rustic, saucy base.
6. Add the lemon zest and lemon juice. Add the cooked angel hair pasta to the pan and toss well. Add a splash of pasta water and the grated pecorino and toss until glossy. Season with freshly cracked black pepper and serve immediately.

Notes

• Boiling the broccoli first makes it soft enough to break down naturally into the sauce.

• The reserved pasta water helps emulsify the olive oil and cheese for a silky finish.

• Angel hair pasta works beautifully because the delicate strands catch the rustic broccoli sauce.