Pasta with Spicy Broccoli

We had this for supper last night and for such a simple and easy recipe, it was delicious.  Try to get the freshest broccoli you can lay your hands on.  We bought ours from the Farmers’s Mkt and it was so fresh that it was slightly sweet.  This is an adaptation from the book, A Year in a Vegetarian’s Kitchen by Jack Bishop.

Orecchiette with Spicy Broccoli
1.5 pounds broccoli
1/4 c EV olive oil
6 minced galic cloves
3/4 tsp hot red pepper flakes
1/2 cup water
Salt
1 pound orecchiette

1)Bring 4 qts water to boil.  Chop broccoli.

2)Heat oil, garlic and pepper flakes in a skillet over medium heat.  Cook until garlic is golden, about 2 minutes.  Add broccoli and stir to coat well with oil.  Cook for 1-2 minutes.  Add water and cover pan.  Reduce heat and steam broccoli until tender – about 4 minutes.  Adjust seasonings – add salt and more pepper flakes to taste.

3)Cook pasta.  Reserve 1 cup cooking water and drain pasta.  Toss the pasta with the broccoli and 1/4 cooking water.  Add more water as needed to moisten pasta and serve immediately.

NOTES:  We had elbow macaroni here so that’s what we used.  We also added some capers at the end and dusted it with romano cheese.  It would also be fantastic with lemon zest or fresh bread crumbs.

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