Pasta with Broccoli and Breadcrumbs

Method

1. Bring a large pot of salted water to a boil and cook the fusilli until al dente.
2. Meanwhile, in a large pan, heat abundant olive oil over medium heat and add the garlic clove and chili pepper. Sauté until golden.
3. Cut the broccoletti if too large, and add them to the pan. Cook for about 2 minutes, stirring occasionally.
4. Add a splash of pasta cooking water to the pan and continue cooking.
5. Prepare the breadcrumbs: grate or finely chop the toasted bread slice. In a small pan, heat some olive oil with a garlic clove and fry the breadcrumbs until golden and crispy. Remove the garlic.
6. When the pasta is al dente, transfer it directly to the pan with the broccoletti, adding more pasta water as needed to create a creamy consistency.
7. Mix well until the pasta and broccoletti are fully combined and the sauce coats the pasta.
8. Serve immediately, topping with grated pecorino or bottarga (optional) and a generous sprinkle of crispy breadcrumbs.