Ingredients:
1 lb. orecchiette pasta OR fusilli pasta
¼ – ½ cup extra virgin olive oil
6 garlic cloves, peeled and minced
4 heads of broccoli, finely chopped (about 2 lb.)
1 tsp. red pepper flakes to taste (optional)
1 tsp. salt, more to taste
½ tsp. ground black pepper, more to taste
½ – 1 cup shredded Parmesan, Romano or Asiago cheese
Equipment:
Large pot
Cooktop
Measuring cups and spoons
Cutting board
Kitchen knife
Peeler
Large pot OR skillet with a lid
Directions:
- Bring a pot of water to a boil and cook pasta according to package instructions. Reserve 1 cup of the pasta water and carefully pour the rest of the pasta into a mesh strainer.
- Wash the broccoli. Separate the thick stems from the thin florets, then peel the thick stems. Finely chop the stems and florets, but keep them separate.*
- Peel and mince the garlic.
- Heat the oil in a large pot or skillet with a lid over medium-high heat. Add the garlic, listening for the sizzling sound, and sauté for about 30 seconds, until fragrant. Do not let the garlic brown or burn.
- Stir in the broccoli stems. Cover and cook for about 4-5 minutes.
- Add the broccoli florets and red pepper flakes, stir to coat with the oil, then place the lid over the skillet. Cook, stirring occasionally, until tender but still crisp and bright green, about 5-8 minutes.
- In a large bowl, combine the pasta, cooked broccoli, reserved pasta water, salt and pepper, and cheese. Season more to taste.
*Note
- Instead of peeling and chopping the tough broccoli stems, you can coarsely grate them. In that case, skip Step 5 and add in the stems with the florets in Step 6.