Don't Just Boil The Pasta For PASTA WITH BROCCOLI...

By Sip and Feast · 25 min

Ingredients

Instructions

1. Bring a large pot of salted water (2 tablespoons per gallon) to a boil.
2. Cut off the lower 1-2 inches of the broccoli stems and break the head into bite-sized florets. Add them to the boiling water and cook for 10 minutes until very tender.
3. Lift out the broccoli with a slotted spoon and set aside, keeping the water boiling.
4. In a large pan over medium-low heat, saute the garlic in the olive oil until golden, about 2-3 minutes. Add the red pepper flakes and cook 30 seconds more.
5. Add the broccoli to the pan and keep sauteing until soft.
6. Cook the pasta in the same boiling water until 1 minute short of al dente.
7. Add 1 cup of the pasta water to the pan and simmer on low. For a creamier sauce, mash the broccoli against the side of the pan with a wooden spoon.
8. When the pasta is nearly al dente, transfer it to the pan and cook, stirring often, until perfectly al dente.
9. Take the pan off the heat, add the pecorino and toss well to coat.
10. Taste and adjust salt and pepper. Add more reserved pasta water if needed for a loose sauce. Serve topped with more pecorino, crushed red pepper and a drizzle of olive oil.

Summarized from Sip and Feast's video. Watch it for the details.

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