Ingredients
Pasta and Broccoli
¼ cup extra-virgin olive oil
4 garlic cloves, crushed
8 ounces short pasta
4 cups broccoli florets and stalks, washed, trimmed and cut into bite-sized pieces
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon red pepper flakes
Garnish
Parmigiano-Reggiano or Pecorino Romano cheese
STEP 1
Cook garlic in olive oil: Add the olive oil to a small saucepan and gently sauté over medium-low heat until the edges of the garlic are golden brown. This should take 5-6 minutes. Set aside
STEP 2
Cook pasta and broccoli: Bring a large pot of water to the boil (cook pasta according to package directions). In the last 4-5 minutes that is needed to cook the pasta, add the broccoli to the boiling water and cook for 4-5 minutes. Note: I like my broccoli tender and not soft to the point it is falling apart. For softer broccoli, cook 6-8 minutes.
Reserve cooking water: Before you drain the pasta and broccoli, reserve ⅓ cup of the cooking water in case you need it to loosen the pasta and add moisture.
STEP 3
Drain pasta and broccoli: Drain the pasta and broccoli and return to the same pot.
Add seasoning: Drizzle the garlic infused olive oil over the pasta and broccoli, add the salt, pepper and red pepper flakes. Stir to combine. If the pasta looks dry, add a few tablespoons of the reserved pasta water/cooking water and discard the unused amount.
STEP 4
Serve with grated Parmigiano-Reggiano or Pecorino Romano cheese.
Recipe by Lady Pear Tree