Broccoli & Spaghetti
Broccoli and Spaghetti: submitted by Tom and Bonnie
This is a simple, inexpensive dish that we grew up on in the Aloise home. The intention is to cook the broccoli long enough so that it easily melts into a pasta-clinging sauce when combined with the cooking water. Increasing the ratio of broccoli-to-pasta makes the dish a bit healthier.
Ingredients
2. In a large skillet, heat olive oil over medium heat until shimmering. Add garlic and red chile flakes and cook until fragrant, about 1 minute, then add broccoli and toss well in the oil, cooking until completely tender, 1-2 minutes.
3. Add broccoli garlic mix to the pot of pasta and water and mix well. Let sit, stirring frequently for about 10 minutes. Add small handful of cheese to pot and stir. Season to taste with salt and pepper. Serve with remaining cheese.
Serves 4 or 1 Tom
This is a simple, inexpensive dish that we grew up on in the Aloise home. The intention is to cook the broccoli long enough so that it easily melts into a pasta-clinging sauce when combined with the cooking water. Increasing the ratio of broccoli-to-pasta makes the dish a bit healthier.
Ingredients
- 1 pound spaghetti
- 1 large head broccoli, cut into florets (we use two heads-cuz it's better than one)
- 4 tablespoons olive oil
- 5-6 cloves garlic, chopped (we chop a whole bulb, we like garlic)
- 1/2 teaspoon red chili flakes, or to taste
- 1/2 cup freshly grated Locatelli cheese (optional)
- salt and pepper to taste
2. In a large skillet, heat olive oil over medium heat until shimmering. Add garlic and red chile flakes and cook until fragrant, about 1 minute, then add broccoli and toss well in the oil, cooking until completely tender, 1-2 minutes.
3. Add broccoli garlic mix to the pot of pasta and water and mix well. Let sit, stirring frequently for about 10 minutes. Add small handful of cheese to pot and stir. Season to taste with salt and pepper. Serve with remaining cheese.
Serves 4 or 1 Tom