Pasta Festa

About this recipe

A quick Italian classic is oil, garlic, and chili pepper. No cream, no tomatoes, just fast, easy, and delicious. But we still had to improve upon it. Our version is more filling and better for you. Start cooking your pasta, and then prepare the oil.


In a frying pan, on low heat, fry:

  • ½ cup olive oil,
  • 3-4 cloves garlic (minced, or added whole and removed before browning),
  • ½-1 tsp. chili pepper,
  • a shake of salt,
  • 1 lb. peeled and deveined shrimp.

Cook 1 lb. long pasta (e.g., spaghettini). With five minutes to go, add broccoli florets. When it’s ready, drain and toss with oil mixture (use only what you need). Serve hot and you don’t need cheese (it’s optional).


  • You can use other vegetables, like asparagus or cauliflower. Green beans need to boil longer (it may be best to do them separately). P.S. With some vegetables, you’ll need a little more oil.
  • Because the sauce only takes a few minutes to prepare, make sure you don’t burn the garlic. If it’s ready before the pasta, remove from heat, and then reheat when needed.
    You could also add 2 tbsp. butter with your olive oil and boil your broccoli florets before the pasta, removing them with a slotted spoon.

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