Spaghetti and Broccoli Aglio Olio
2 Heads of Broccoli, cut into about 6 cups of florets and 1 cup of thinly sliced stems
1 Tablespoon salt
1 cup of The Olive Tap’s Roasted Garlic Olive Oil
1 Lb. Spaghetti, Linguini or Penne
1 tsp. Red pepper flakes (more or less to taste)
Juice of 1/2 lemon, or 2 Tbsp of The Olive Tap’s Sicilian Lemon White Balsamic Vinegar
1 Cup Parmigiano Reggiano
Note: You will use the water in the pot to cook both the Broccoli and the pasta. You’ll need to save about 2 cups of the pasta cooking liquid before you drain the pasta.
Fill an 8 quart pot about 3/4 of the way up with water and add salt. Bring to a boil. Add the Broccoli and cook for 3 minutes. Broccoli will be partially cooked (Al dente). Remove the Broccoli with a slotted spoon to a strainer and run cold water over the florets to cool and set the color. Allow to drain then set aside.
Return the pot of water to a boil and cook the pasta according to the directions.
While the pasta is cooking, in a large, deep 12 inch sauté pan, heat 3/4 cup of Roasted Garlic Olive Oil to medium. When the oil gets hot, add the broccoli and stir to coat. Add the red pepper flakes and cook for about 3 minutes until broccoli is tender. Drizzle lemon juice or Sicilian Lemon Balsamic Vinegar over the Broccoli, and reduce heat to low while the pasta finishes cooking. Reserve a few cups of pasta cooking water first, then drain the pasta.
Put the pasta into a serving dish; add the cooked broccoli and 1 cup of the reserved water. Stir to blend. Top with 1/2 cup Parmigiano Reggiano, putting the rest into a serving dish with a spoon. Add more cooking liquid if the pasta is too dry. Add salt & pepper to taste. Serve while hot. Serves 4 as an entrée or 8 as a side dish
A Traditional Family Recipe by Rick