Serving
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Pasta with Broccoli #4
Italy / California
  Pasta chi Vruoccoli
Serves
Effort:
Sched:
DoAhead:  
2 main  
**
45 min  
Prep
Pasta with broccoli is very popular in Italy. This simple but delicious recipe is very Italian, but didn't come from a verifiable Italian source, so I call it "Italian / California". We have plenty of Italian influence here (the giant Bank of America started life in San Francisco as the Bank of Italy).






10
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14
3
2
1
1
1
3
1
1/3
1/3
1/2
1/4
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7
ar
oz
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oz
oz
cl
T
T
T
T

c
t
t
t
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oz
Broccoli (1)
-- Sauce
Tomatoes
Onion
Garlic
Basil, fresh (2)
Oregano, fresh
Parsley, flat
Olive Oil
Rosemary sprig  
Wine, white
Chili flakes (3)
Salt
Pepper
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Pasta (4)
Cheese, grated
Prep   (20 min)
  1. Cut BROCCOLI appropriately. If using a stemmy variety keep stems and florets separate.
  2. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and dice small (or use a 14 ounce can of diced tomatoes).
  3. Chop ONION fine. Chop GARLIC medium. Mix.
  4. Chop BASIL, OREGANO and PARSLEY small. Mix.
  5. Grate some Romano or Parmesan Cheese to serve with.
Run   (30 min)
  1. Steam Broccoli until just tender. If you've kept stems and florets separate (see above), steam the stems until almost done before adding the florets. Hold aside.
  2. Heat Olive Oil and fry Onion mix stirring until Garlic threatens to show color, then stir in Tomatoes and Rosemary sprig. Fry stirring until tomatoes are softened and most liquid has evaporated - but not too dry.
  3. Stir in Herb mix, then Wine, Chili Flake, Salt and Pepper. Bring to a boil, cover tightly and simmer slowly for about 10 minutes, or until Pasta is ready. Mind the liquid so you end up with a nice light sauce consistency.
  4. Bring plenty of salted water to a boil and cook Pasta the usual way.
  5. When Pasta is a minute from done, stir in Broccoli, just long enough to be heated through. Drain.
  6. Serve hot, with sauce over, or Italian style with sauce mixed in. Provide grated Romano or Parmesan cheese on the side.
NOTES:
  1. Broccoli:   Weight is as trimmed and prepared for the recipe. It can be Rapini, Brocolini (as in the photo), Chinese Broccoli or regular broccoli florets. For details see our Cabbage Flowers page.
  2. Herbs:   Basil is most popular in Italy, but it is so perishable I seldom have it on hand, so I may use mint instead, but a bit less. Actually, the mix of herbs is quite variable. You can use dried if you have to, but use about 1/4 as much.
  3. Chili Flake:   I use Korean flake, which is very common around here, but not real hot. Use your own best judgement with whatever flake you have.
  4. Pasta:   Any short pasta will do fine. The photo shows Casarecce, one of my favorites.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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