Italian Broccoli Pasta –
This classic Italian broccoli pasta is a heartwarming dish that embodies the simplicity and flavor of Sicilian cooking. Made with fresh broccoli, fragrant garlic, and creamy pecorino cheese, this pasta is not only a quick dinner option but also a delightful way to enjoy a taste of Italy. Whether you’re cooking for yourself or feeding the whole family, this dish is sure to please.
What Makes This Dish Special?
Broccoli pasta is a perfect example of Italian cuisine’s core philosophy: high-quality ingredients prepared simply. The hero of this dish is fresh broccoli, which combines beautifully with garlic and olive oil to create a flavorful yet light sauce. Pecorino cheese and a hint of pasta water bring everything together into a creamy, satisfying finish without the need for cream or butter.
Preparation: Setting Up Your Ingredients
Broccoli – The Star of the Dish
Choose fresh, vibrant green broccoli. Organic broccoli sourced from a local market adds an authentic touch.
Trim off the bottom of the stalk, which is often tough, and cut the rest into small, even pieces. Separate the florets for easier cooking.
Spaghetti – The Base
Use high-quality spaghetti, ideally Italian-made, for the best texture and flavor. A serving of 150g per person is perfect for this recipe.
Garlic – The Flavor Enhancer
Use fresh garlic cloves. Crush them lightly to release their aroma and flavor.
Extra Virgin Olive Oil – Liquid Gold
Opt for a robust extra virgin olive oil (EVOO) to elevate the dish’s flavor.
Cheese and Seasonings
Grated pecorino cheese offers a salty, nutty touch that ties the dish together.
Rock salt and freshly cracked pepper are essential for seasoning.
Cooking Steps: Bringing It All Together
Step 1: Prep Your Broccoli
Start by boiling a large pot of water (approximately 5 liters). Add a tablespoon of rock salt to enhance the flavor of the broccoli.
Add the broccoli pieces, including the florets and stem, to the boiling water. Cook for about 5 minutes until tender but not mushy.
Step 2: Prepare the Garlic and Oil Base
While the broccoli is boiling, heat a medium pan over low heat. Pour in a generous amount of EVOO to coat the pan’s base.
Add the crushed garlic and sauté gently until it begins to turn golden. Be cautious not to burn it. If it starts to cook too quickly, add a splash of water to moderate the heat.
Step 3: Combine Broccoli with Garlic and EVOO
Use a slotted spoon or hand strainer to transfer the cooked broccoli to the pan. Stir gently to combine the broccoli with the garlic-infused oil.
Crush some broccoli with the back of a spoon to create a creamy texture while leaving other pieces whole for variety.
Step 4: Cook the Pasta
Return the pot of water to a rolling boil and add the spaghetti. Cook according to the package instructions, usually around 8–10 minutes.
Step 5: Create the Creamy Sauce
Before draining the pasta, reserve half a cup of the pasta water. Add this to the broccoli mixture and stir well. The starch in the water will help create a silky, cohesive sauce.
Step 6: Combine and Serve
Drain the pasta and add it to the pan with the broccoli. Toss everything together gently but thoroughly. Add a sprinkle of salt and pepper to taste, and top with a generous amount of grated pecorino cheese. Mix once more before serving.
Serving Suggestions
This dish is best enjoyed fresh off the stove. Serve with a side of crusty bread and a simple salad of mixed greens dressed with lemon juice and EVOO. Pair with a crisp white wine like Pinot Grigio or a light red such as Chianti for the perfect Italian meal experience.
Quick and Easy Recipe for Italian Broccoli Pasta
Preparation Time:
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
1 head fresh broccoli
300 grams (150g per person) of spaghetti
2 cloves of garlic, crushed
Extra virgin olive oil (EVOO)
Grated pecorino cheese (or Parmesan, as an alternative)
1 tablespoon rock salt
Freshly ground black pepper
Instructions:
Bring a large pot of salted water to a boil. Add the broccoli and cook for 5 minutes.
In a separate pan, heat EVOO over low heat. Sauté the crushed garlic until golden.
Transfer the cooked broccoli to the garlic-infused oil, reserving the cooking water. Mash some of the broccoli while leaving other pieces intact.
Cook the spaghetti in the same pot of water according to the package instructions. Reserve half a cup of the pasta water before draining.
Add the spaghetti and reserved pasta water to the broccoli mixture. Toss well to combine, creating a creamy sauce.
Season with salt and pepper, sprinkle generously with pecorino cheese, and serve immediately.
