Broccoli Pasta
Servings: 4 people
- 1 pound (450 grams) broccoli fresh or frozen + 1 gallon (3½ liters) water and 1 tablespoon of salt to boil them.
- 12 ounces (340 grams) short pasta conchiglie, orecchiette, rotini, or another type.
- 3 tablespoons (3 tablespoons) extra virgin olive oil
- 2 cloves (2 cloves) garlic pressed, grated, or thinly sliced
- ¼ teaspoon (¼ teaspoon) red pepper flakes or thinly sliced red chili. Add more or less to taste.
- ½ cup (50 grams) grated parmesan cheese + shaved parmesan for garnishing.
- 1 handful (1 handful) basil leaves
- BOIL BROCCOLI: Cut 1 pound broccoli into small florets and boil them for 5 minutes or until fork tender.Tip: We recommend cooking the broccoli in 1 gallon (3½ liters) of water seasoned with 1 tablespoon of sea salt.
- MAKE THE SAUCE: Heat 3 tablespoons extra virgin olive oil in a large skillet. Add 2 cloves garlic (thinly sliced) and ¼ teaspoon red pepper flakes and sauté for 1 minute.Remove the broccoli from the water and add them to the skillet (do not discard the water; we use it to cook the pasta).Add one cup of the cooking water and simmer on medium heat for 10 minutes or until very tender.Mash the broccoli with a fork or blend with an immersion blender.
- COOK THE PASTA: While the broccoli simmers, cook 12 ounces short pasta as per package instructions minus 2 minutes.Use the same water you used for cooking the broccoli.ADD THE PASTA: Drain the pasta (reserve one cup of cooking water) and add it to the sauce.Add ½ cup grated parmesan cheese and finish cooking for about a minute.Add some reserved pasta water if necessary to make the dish creamy.
- Taste and adjust for salt.Serve with 1 handful basil leaves and shaved parmesan on top.
