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Continued: Recipes: Broccoli and cauliflower

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  • Last update: February 19, 2014 - 1:48 PM

Heat the oil gently in a skillet large enough to hold the pasta later. Add the chile and discard when it begins to color. Add the garlic mixture to the pan and cook gently in the oil until it just begins to turn gold, about 2 minutes.

When the water is boiling rapidly, add the broccoli stems and cook for 2 minutes. Add the florets and continue cooking until they are bright green and tender, but still slightly crisp and not mushy, 4 to 5 minutes.

Lift the cooked broccoli out of the pot with a slotted spoon or strainer right into the skillet, leaving the water boiling in the pot. Stir the broccoli and garlic mixture together, breaking up any large florets with the spoon; the broccoli pieces should be small enough to coat the pasta. Taste the broccoli mixture and add more salt if necessary (with anchovies, olives and capers, you probably won’t need any), and let the flavors blend for a couple minutes over low heat.

Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until it is al dente, generally 8 to 10 minutes.

When the pasta is done, lift it out of the water and transfer it, rather wet, to the skillet. Mix well over low heat for about 30 seconds, sprinkle with the cheese and mix again. Transfer to a warm serving dish or serve directly from the skillet. Serve immediately.

Nutrition information per serving:

Calories 545 Fat 24 g Sodium 523 mg

Carbohydrates 66 g Saturated fat 4 g

Protein 18 g Cholesterol 9 mg Dietary fiber 7 g


Serves 4

Note: Ancho chiles are dried. The sauce is loosely adapted from “Honey From a Weed,” by Patience Gray.

Romesco sauce:

• 1 oz. hazelnuts (26 to 28 nuts)

• 1 oz. slivered almonds (1/4 c.)

1 large tomato, cut in half, seeds removed

1 ancho chile, stem and seeds removed (see Note)

• 3 tbsp. olive oil, divided

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