Dear foodnfoto:
I think that this qualifies for the 5 ingredient dish.
CHILI PASTA:
100g of small pasta shapes.
150-200g purple sprouting broccoli spears with their skin peeled off.
75g coarsely crumbed stale bread.
4 tablespoons extra virgin olive oil.
1 teaspoon dried chili flakes
1 garlic clove, very finely chopped.
Put 2 table spoons of extra virgin olive oil into a large pan add the crumbs and toss to coat them evenly.
Place the pan over low to moderate heat and cook, stirring as necessary, until the crumbs are toasted and golden. Put the crumbs into a warmed bowl, season with salt and keep warm.
Cook the pasta in plenty of fast boiling salted water and steam the broccoli, making sure that they are both slightly undercooked. When vegetable and pasta are almost ready, add the garlic and chili to the
frying pan with the remaining 2 table spoons of extra virgin olive oil and heat gently until hot (less than a minute).
Draw the pan quickly away from the heat and add the drained broccoli and pasta. Turn them in the pungently flavored oil until every spear and pasta shape are coated. Add the fried bread-crumbs. Toss again briefly and serve.