Chili garlic pappardelle with smashed broccoli and soft eggs is a comforting and flavorful pasta dish that combines the bold flavors of garlic and chili with the earthy taste of broccoli and the richness of soft-cooked eggs. This recipe is perfect for a cozy dinner, offering a satisfying blend of textures and a balance of spicy and savory notes. The smashed broccoli adds a delightful rustic touch to the dish, making it a wholesome and hearty meal.
Recipe: Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs
Ingredients:
For the Pasta:
- 12 ounces pappardelle pasta (or any pasta of your choice)
- Salt for boiling water
For the Smashed Broccoli:
- 1 head of broccoli, cut into florets
- 2-3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Chili Garlic Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- Zest of 1 lemon
- Salt and pepper, to taste
For Serving:
- 4 eggs
- Grated Parmesan cheese, for serving
- Fresh basil or parsley, chopped, for garnish (optional)
Instructions:
- Prepare the Smashed Broccoli:
- Bring a large pot of salted water to a boil. Add the broccoli florets and cook for about 5-7 minutes, or until tender. Drain the broccoli and let it cool slightly.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the cooked broccoli florets to the skillet. Using a potato masher or fork, gently smash the broccoli to break it into smaller pieces. Season with salt and pepper to taste. Keep warm over low heat.
- Cook the Pasta:
- Cook the pappardelle pasta in the same pot of boiling water according to package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water.
- Make the Chili Garlic Sauce:
- In a separate large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until the garlic is fragrant and golden.
- Add the cooked pappardelle pasta to the skillet. Toss to coat the pasta evenly with the chili garlic sauce. If needed, add a splash of reserved pasta water to loosen the sauce. Season with salt and pepper to taste. Stir in the lemon zest.
- Prepare the Soft Eggs:
- While the pasta is cooking, prepare the soft eggs. Bring a small pot of water to a gentle simmer. Carefully add the eggs using a slotted spoon. Cook for 6-7 minutes for soft-cooked eggs (adjust timing slightly depending on desired doneness).
- Remove the eggs with the slotted spoon and transfer them to a bowl of ice water to stop the cooking process. Peel the eggs carefully and set aside.
- Assemble and Serve:
- Divide the chili garlic pappardelle among serving plates or bowls.
- Top each portion with a generous amount of smashed broccoli.
- Place a soft-cooked egg on top of each serving.
- Garnish with grated Parmesan cheese and chopped basil or parsley, if desired.
Tips:
- For a vegetarian version, substitute vegetable broth or water for the pasta water when loosening the chili garlic sauce.
- Adjust the amount of red pepper flakes according to your spice preference. You can also add more or less garlic depending on your taste.
- Freshly grated Parmesan cheese adds a wonderful nutty flavor to the dish. Feel free to add more at the table.
Storage:
- This dish is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to prevent the pasta from drying out.
Chili garlic pappardelle with smashed broccoli and soft eggs is a deliciously comforting dish that showcases the beauty of simple ingredients and bold flavors. Enjoy this hearty meal for a satisfying dinner at home!