Author Notes
This is one of my favorite ways to eat pasta. Al dente farfalle with broccoli, lots of garlic, and a couple more ingredients. Great simple weeknight dinner —jack112
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Ingredients
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1/2 pound
dried farfalle pasta
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1
head broccoli, tops cut off and chopped, stems sliced
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1 head
garlic, sliced
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2 pinches
crushed red pepper
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1
Roma tomato, blanched, quartered and seeded
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1/4 cup
white wine
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1/4 cup
grated Pecorino Romano, plus extra
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2 tablespoons
olive oil
Directions
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Steam broccoli in a bowl over a pan of simmering water until soft, about 10-15 minutes. Add oil to a large pan over medium-low heat. Add garlic and crushed red pepper and sauté until garlic is soft.
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Add tomato to garlic and crush to release the juices, about 3 minutes. Add broccoli, wine, and Pecorino. Mash broccoli and stir to combine. Place cover over pot and cook for 10 minutes, until broccoli is soft.
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Cook pasta according to package directions in salted water. When pasta is done, add it to the pan and toss to combine. Serve warm with Pecorino Romano.
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