Pasta and broccoli

Pasta and broccoli
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Pasta and broccoli ingredients

  • 1 large Broccoli bunch, with at
  • -least 4 stems
  • Coarse-grained salt
  • 1 lb Cavatappi or fusilli
  • 2 large garlic cloves
  • 3⁄4 c olive oil
  • Salt
  • Freshly ground pepper
  • 3⁄4 T dried red pepper flakes
  • 4 T Capers, packed in wine
  • -vinegar, drained
  • 20 large Sprigs Italian parsley
  • -leaves only, coarsely
  • -chopped

Cooking Pasta and broccoli

1. This is bugialli"s version of the dish, which i liked the best of the half-dozen i tried.
2. Clean broccoli, discarding tough bottom stems, and separate stems from florets.
3. Place in 2 bowls of cold water 30 minutes.
4. Bring large pot of cold water to boil.
5. Add coarse salt to taste, the add pasta and immediately afterward, broccoli stems.
6. Pastai should be cooked al dente, 9-12 minutes.
7. About 2 minutes after adding stems, add florets.
8. Meanwhile, mince garlic.
9. Place oil in small saucepan over medium heat.
10. When oil is warm, add garlic and saute until lightly golden, about 1 minute.
11. Seasoni to taste with salt, pepper and red pepper flakes.
12. Add capers and saute 2 more minutes.

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