Pasta Broccoli
This simple, cancer-fighting dish makes a near-weekly appearance on our dinner table all winter long. I make it the same day that I buy the groceries so that we can have it with chabatta bread fresh from the bakery.
Ingredients
1 tablespoon salt
2 litres (quarts) of water in a large pot
1 pound broccoli florets (trimmed, woody stems removed)
2 cups penne rigate pasta
1/3 cup pasta water
1/3 cup olive oil
1 Roma tomato (diced)
Salt and pepper
Technique
1. Add 1 tablespoon of salt to two litres (quarts) of water and bring to a boil on the stove.
2. Clean your broccoli and chop into florets.
3. When the water comes to a full boil, set your timer to 12 minutes.
4. Add the broccoli florets.
5. When the timer counts down to ten minutes, add the pasta.
6. Stir the pasta a little to keep it from sticking.
7. Bring pot back to a full boil and then reduce heat to medium-high.
8. When timer reaches zero, remove from heat.
9. Use a measuring cup to scoop out 1/3 cup of pasta water.
10. Drain pasta and broccoli.
11. Return to pot, add water and oil.
12. Stir vigorously to break up the broccoli and blend the oil and water.
13. Allow to stand for five minutes before serving.
14. Scoop into dishes and top with diced Roma tomatoes, salt and pepper.
Serving Suggestion
Serve with chabatta bread and an antipasta of salami and cheese
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