This Sicilian pasta and broccoli dish is not well known but it deserves to get attention! What makes it unique is the addition of tomato sauce as well as frying the broccoli a little in olive oil. It has just enough sauce to give it a depth of flavor without being a tomato sauce.
One decision you have to make is to keep in the garlic while frying the broccoli or remove it. If you take it out, it adds a more fresh garlic note. I prefer to leave it in and toast the garlic, taking it ot the edge of browning just before burning. This releases the full flavor of the garlic as well as its toasted nutty notes. Be careful not to burn it though!
Typically you find broccoli pasta with sausage, but here the broccoli is the star! I hope you give this easy weekday meal a try!
Pasta Con I Broccoli Soffritti
Description
An authentic Sicilian dish made with fresh broccoli that is fried in garlic oil with tomato sauce.
Ingredients
Instructions
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Prepare the broccoli
Bring a pot of well salted water to a boil. Cut the broccoli into small florets and parcool for around 4 minutes. Remove and strain the broccoli while preserving the water.
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Boil the spaghetti
Add the spaghetti to the boiling broccoli water and cook according to the package for al dente pasta. Once done add directly to the broccoli sauce.
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Prepare the sauce
Heat a skillet on medium and add the olive oil and garlic and crushed red pepper. Cook for a couple minutes until the garlic is fragrant and add the broccoli. Cook the broccoli in the olive oil, frying it for 8 minutes or to your desired doneness. Stir in the tomato sauce and 2 tablespoons of the pasta water. Reduce heat to low. Cook for a 5 minutes, adding more water if it becomes too dry.
Add the pasta along with a couple tablespoons of pasta water. Toss to coat the pasta and thicken the sauce. If it gets too thick add more pasta water.
The sauce should be dry, but not dry enough to burn. When tossing in the pasta and extra water it will emulsify to create a creamy sauce.
