Pasta Broccoli
Growing up my mom always made pasta broccoli for us, it is also one of the first things I learned to make on my own. It can be done all in the same pot and it’s quick. Even though it is extremely simple with nothing fancy, it has always been and will always continue to be a family favorite.
Ingredients:
3 cloves of garlic, peeled and smashed
1 head of broccoli, cut into little florets
½ pound spaghetti (or 1 pound, you’ll just have less broccoli per serving)
½ cup reserved pasta water
½ cup extra virgin olive oil, plus more for drizzling
Red chili pepper flakes
Grated parmesan cheese
Salt
Instructions:
Start boiling a pot of water.
In the meantime, wash and cut broccoli, set aside.
Smash and peel the cloves of garlic, set aside.
Once the water is boiling, add a teaspoon or two of salt to the water, then dump the broccoli in, give a stir.
Boil the broccoli for about a minute or so. You don’t want to overcook them and make them mushy.
Use a slotted spatula to remove the broccoli to a bowl, set aside.
Since you didn’t dump out the water to strain the broccoli, we can use the same pot of hot water. Make sure the water is back to a boil then add the spaghetti, cook until al dente according to package instructions.
Once the pasta is al dente, use a coffee mug or measuring cup to carefully scoop out a cup of the starchy pasta water. Set aside, then strain the pasta.
Return the empty pot to the stove with the heat off. Pour ¼ cup of olive oil into the pot then add the chili flake and garlic cloves. Stir around to infuse the flavor into the oil. If the pot and surface isn’t hot enough you can turn the heat back on low. Do not burn the garlic, so if it’s sizzling a lot just lift the pot from the heat to prevent burning while the garlic cloves sizzle in the oil.
After about one minute max of the garlic, chili flakes and oil heating, add the broccoli. Turn the heat on low, stir broccoli around to coat with oil for about 30 seconds then drizzle a little more olive oil and add the pasta to pot. Pour in the pasta water. Toss the spaghetti continuously to coat in oil and liquid as it thickens and creates its own sauce. Add the other ¼ cup of oil and continue tossing spaghetti on low heat.
Once the pasta water has created its sauce and everything is coat well, turn off the heat and serve immediately. You can drizzle more olive oil on top if it seems dry.
Garnish with lots of parmesan cheese.
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