Pasta con aglio e broccoli

Here is a very simple (molto semplice) recipe that blends the flavors of fresh garlic with broccoli and seasoned olive oil. Served topped with grated Parmigiano Reggiano cheese and hard crust bread, this is a simple, satisfying, but nutritious meal.  Add to the advantages that not many pots need be cleaned up afterward, the total effort expended is minimal in exchange for a substantial reward.

Ingredients:

1/3 cup olive oil (EVOO)

Few flakes hot red pepper to taste

¼ tsp. ground turmeric

Freshly ground black pepper to taste

Water and salt

1 head garlic, cloves separated and peeled

1 package whole-wheat rotini pasta (14-16 oz.) – or your favorite pasta

1 head of broccoli, flowerets separated and stalk sliced into chunks

Freshly grated Parmigiano Reggiano cheese

Method:

In a small pan, add olive oil (EVOO), hot pepper flakes, turmeric, and freshly grated black pepper.  Heat to medium-low and allow flavors to mingle as the main course is prepared.

Fill a large pasta pot with several quarts of salted water.  Separate garlic cloves, peel and toss into the pasta pot.  Turn on the heat and bring to a boil.

Cut the broccoli head into flowerets and slice stalks into small chunks so that all will cook in the same timeframe. 

When pasta pot is roiling, add rotini (or other pasta) and cook for 4-5 minutes.  Add broccoli and cook for another 4-5 minutes until pasta is al dente and broccoli is done.

Pour pasta/broccoli mixture through a colander to strain.  Place into a serving bowl, top with seasoned EVOO, and toss well.  Serve on individual plates and top with freshly grated Parmigiano Reggiano cheese.

Nutritious and delicious, this dish almost counts as a one-pot meal except for the additional small pan used to season the olive oil.  Taste and nutrition are excellent, and clean-up is a snap. 

Serve with fresh, hard crust bread and a nice robust red wine (e.g., Chianti) for maximum effect. 

Buon appetitio!