Tuesday, December 29, 2009
BROCCOLI with PENNE
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
Rinse broccoli, trim and discard stem ends. Coarsely chop tops and stem. 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, salt and pepper and 1/2 cup water. cover and cook, stirring occasionally, until broccoli is very soft. Add 1/4 cup more water to pan if broccoli threatens to scorch.
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.
Stir broccoli mixture into pasta along with cheese. Add more salt and pepper to taste.
YIELDS: 4 to 6 servings