Spicy Orecchiette with Broccoli

Friday, August 6, 2010

Prep: 30 minutes
Total: 30 minutes
Serves 4

Coarse salt and ground pepper
12 ounces orecchiette or other short pasta
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1/4 to 1/2 teaspoon red-pepper flakes
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
1/2 cup grated Parmesan

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot.

While pasta is cooking, heat oil in a large skillet over medium. Add garlic and red-pepper flakes; cook, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add broccoli and 1/2 cup water; season with salt and pepper. Cover and cook until broccoli begins to soften, about 8 minutes. Uncover and continue to cook until water has evaporated and broccoli is crisp-tender, 1 to 2 minutes more.

To pasta in pot, add broccoli mixture, Parmesan (reserving some for later), and enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with remaining Parmesan.

{recipe and image via Martha Stewart}

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