1 broccoli and/or caulifour head
2 cloves garlic
Olive oil
Pasta
Chillies

This is Italian peasant food at its best - pure, simple and making the best of fresh ingredients. The recipe works equally well with broccoli or cauliflower or a mixture of the two and makes the best use of the vegetable flavours by cooking the pasta in the same water.

Cut the broccoli/cauliflower head into florets and the stem into bite sized pieces and boil (in enough water to subsequently cook the pasta) for about 3 minutes or until 'al dente'. Strain, retaining the water.

Whist boiling the pasta in the same water, fry the sliced chilli (preferably fresh) in olive oil in a pan or wok for about 2 minutes then add 2 cloves of coarsely chopped garlic and fry for another minute taking care not to brown the garlic. Add the strained broccoli and keep turning until heated through.

By this time, the pasta will be cooked. Combine in the pan/wok to ensure that the pasta is coated in that tasty oil and serve immediately with some grated parmesan cheese.