Penne with Broccoli
James Carrier
Don't expect crisp, bright green broccoli in this delicious sauce. Hertha Verdurmen cooks broccoli with olive oil and garlic slowly until it breaks down into a soft, flavorful pasta topping.
How to Make It
Step 1
1
Rinse broccoli and trim and discard stem ends. Coarsely chop tops and stems. 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, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water. Cover and cook, stirring occasionally, until broccoli is very soft and mashes easily with a fork, 20 to 25 minutes. Add 1/4 cup water to pan if broccoli threatens to scorch.
Step 2
2
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.
Step 3
3
Stir broccoli mixture into pasta along with cheese. Add more salt and pepper to taste.
Ingredients
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