Pasta And Broccoli Recipe

This is Bugialli's version of the dish, which I liked the best of the half-dozen I tried.

Step 1

Clean broccoli, discarding tough bottom stems, and separate stems from florets. Place in 2 bowls of cold water 30 minutes.

Step 2

Bring large pot of cold water to boil. Add coarse salt to taste, the add pasta and immediately afterward, broccoli stems. Pasta should be cooked al dente, 9-12 minutes. About 2 minutes after adding stems, add florets.

Step 3

Meanwhile, mince garlic. Place oil in small saucepan over medium heat. When oil is warm, add garlic and saute until lightly golden, about 1 minute. Season to taste with salt, pepper and red pepper flakes. Add capers and saute 2 more minutes. By that time, pasta and broccoli should be cooked.

Step 4

Drain contents of stockpot. Transfer to large warmed serving dish. Pour sauce over and mix well. Sprinkle parsley over and serve immediately. Makes 4-6 servings.

Each of 4 servings contains about: 825 calories; 374 milligrams sodium; 0 cholesterol; 43 grams fat; 95 grams carbohydrates; 19 grams protein; 2.1 grams fiber.

Things You'll Need

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

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