Penne with Broccoli
Don't expect crisp, bright green broccoli in this delicious sauce. Hertha Verdurmen cooks broccoli with olive oil and garlic slowly until it breaks down into a soft, flavorful pasta topping.
Ingredients
- 1 1/2 pounds broccoli florets
- 1/4 cup olive oil
- 3 cloves garlic, peeled and minced
- 1/2 teaspoon hot chili flakes
- About 1/2 teaspoon salt
- About 1/4 teaspoon pepper
- 12 ounces dried penne pasta
- 1/3 cup grated pecorino romano cheese
Nutrition Information
- calories 342
- caloriesfromfat 32 %
- protein 13 g
- fat 12 g
- satfat 2.3 g
- carbohydrate 48 g
- fiber 4.5 g
- sodium 294 mg
- cholesterol 4.4 mg
How to Make It
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Rinse broccoli and trim and discard stem ends. Coarsely chop tops and stems. In a 5- to 6-quart pan over medium heat, stir olive oil and garlic often until garlic sizzles, then stir in broccoli, chili flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water. Cover and cook, stirring occasionally, until broccoli is very soft and mashes easily with a fork, 20 to 25 minutes. Add 1/4 cup water to pan if broccoli threatens to scorch.
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Meanwhile, in a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil; add penne and cook until tender to bite, 10 to 12 minutes. Drain and return to pan.
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Stir broccoli mixture into pasta along with cheese. Add more salt and pepper to taste.
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