Broccoli Pasta
Ingredients
- 2 broccoli crowns
- 3 cloves garlic
- ¼ C olive oil
- 1 lb pasta such as penne or rigatoni
- optional: red pepper flakes, lemon zest, pancetta or guanciale or Italian sausage)
Instructions
- Take one or two heads of broccoli, rinse them and then cut a deep cross into the stem with a small knife.
- Put into a pot, stem down, with about two or three inches of well-salted water nd steam until it's tender but not mushy
- Remove and cut into florets. (Just this is a great way to eat broccoli as a side with olive oil or butter added)
- Heat olive oil in a large pan and saute chopped cloves of garlic until fragrant (1 minute or so)
- If you're not cooking for kids and like food spicy, add red pepper flakes with the garlic.
- Add broccoli and saute for a good five minutes or more to flavor the broccoli with the olive oil and garlic.
- Cook pasta until it's al dente (almost soft all the way through, but not...and remember to cook it less than how you want to eat it because pasta keeps cooking once it's out of the water...getting it right takes practice. NEVER rinse your pasta or add olive oil to the water. The point is to have your sauce stick to the pasta.)
- Toss the pasta and the broccoli and add a little of the pasta water if it seems dry. Add salt if needed and a little olive oil at the end for flavor. It's much tastier than it sounds but sooo easy!
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