PASTA WITH BROCOLLI SAUCE This pasta dish can be eaten hot or cold, as a side dish or main course. (I like it hot as a side dish with
grilled 1/2-inch pork chops).
1 bunch of broccoli (about 1 1/2 pounds)
1/2-cup olive oil
4 garlic cloves chopped
Salt and pepper to taste
teaspoon dried red pepper flakes. (Chest level, see Baked Manicotti Recipe)
3 cups warm water
1/2-pound pasta (small rigatoni, penne,
1/3 cup freshly grated Romano or Parmesan, plus more for garnish
1. Cut off and discard about 1/2 inch of the end of the broccoli
stem. Cut the broccoli into florets. Trim the tough leaves, peel the stems and cut them into 1 1/2 inch lengths. Set all the pieces
2. Heat the oil in a heavy skillet or medium-sized saucepan. Add the garlic, salt, pepper and red pepper. Saute slowly on low
heat until the garlic is lightly browned.
3. Remove the pan from the burner and gently pour in the 3 cups of warm water to start the
sauce. Let the water-and-oil sauce boil briskly for a minute, then add the cut broccoli. Cook on medium heat to a soft boiling stage.
Add more salt, pepper and red pepper to taste.
4. Cook the pasta slightly less than package directions, reserving some of the water
before draining. (This can be added to sauce if more broth is desired.) Pasta will be cooked in next step so don't overcook here)
Put the drained pasta in a large skillet and pour the cooked broccoli sauce on top. Sprinkle with the grated cheese, cover and simmer
for 5 minutes or until the cheese is melted. Or, add the cooked pasta and cheese to the pan of broccoli sauce, toss a couple of times
until well mixed, and then serve. Sprinkle each serving with more grated cheese.