Broccoli Pasta

This pasta recipe makes broccoli taste like straight up candy, and it's the perfect dish to impress new dinner guests with because it's difficult to mess up. 

                                                                     

Broccoli Pasta

Pasta coi broccoli 

Ingredients:

6.5 cups broccoli florets (largish chunks, so they won't break apart before cooking in the pan)

11 oz orecchiette (fresh pasta is obviously best)

Ice cream salt (used to salt the broccoli and pasta water)

4 tablespoons olive oil

2 cloves garlic (whole, crushed)

Red pepper flakes to taste
1/2 cup grated pecorino
Kosher salt to taste
Pine nuts (optional)
Dried red currents (optional)  

Instructions:

1.     Clean the broccoli florets and let boil in two liters of salted water for ten minutes.

Note: Italians salt cooking water as if it were as natural as tying their shoes, and if you ask them how much salt to add they’ll say, “I don’t know…one handful, maybe two?” There is no specific measurement however, if you need some guidance about two large spoonful of ice cream salt should be enough to salt two liters of water. Once the salt has dissolved, the cooking water should taste like the ocean.

2.   After the florets have boiled for about ten minutes, pull them from the water with a straining ladle and place them in a bowl with a lid on top to keep them warm. Set aside.

3.   Bring the cooking water back to a rolling boil and cook the orecchiette. 

Note: After straining the broccoli from the cooking water, there will still be a good amount of small floret pieces left in the pot. This is ideal and will only help the pasta absorb more flavor.

4.   In the meantime, warm the oil, crushed cloves of garlic, and desired amount of red pepper flakes in a pan. (I’m careful to not add too much red pepper because I don’t want it to overpower the other tastes, however a little bit adds an appreciated kick to the dish.) Allow to simmer over low heat for one minute. 

5.   Add the broccoli (and salt if needed) to the pan and cook for 4 minutes. Once soft enough, begin to break up the broccoli into smaller pieces. If the broccoli becomes too dry, add more olive oil.

                   

6.   Once fully cooked strain the orecchiette, making sure to keep aside 2 cups of cooking water. Add the pasta to the pan of broccoli and cook over low heat for about 2 minutes. Add anywhere from 1/2 cup to 1 1/2 cups of cooking water and pecorino to the pan. Stir well to create a nice creamy texture. 

7.   Remove the pan from the heat after pasta and broccoli have been mixed well and the texture is creamy. Toasted pine nuts and dried red currents can be added as garnish before serving.