Tonight was a quickie dinner, nothing fancy. I wanted to use up the broccoli we got in this week’s share and had seen this recipe in the September issue of Everyday Food. We were out of town this weekend visiting friends in Brooklyn and I got to attend a supper club dinner at my friend Nicole’s place! The theme was southern food so I made Black-Eyed Pea Croquettes with Chipotle Remoulade and Mushroom Gravy. Everything was so delicious! I also got to hit up Atlantic Antic on Sunday had some awesome kibbeh! I was deliriously food satiated and still recovering today…
Spicy Orecchiette with Broccoli
Coarse salt and ground pepper
12 ounces orecchiette or other short pasta ( I used Penne)
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1/4 to 1/2 teaspoon red-pepper flakes
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
1/2 cup grated Parmesan
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot.
While pasta is cooking, heat oil in a large skillet over medium. Add garlic and red-pepper flakes; cook, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add broccoli and 1/2 cup water; season with salt and pepper. Cover and cook until broccoli begins to soften, about 8 minutes. Uncover and continue to cook until water has evaporated and broccoli is crisp-tender, 1 to 2 minutes more.
To pasta in pot, add broccoli mixture, Parmesan (reserving some for later), and enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with remaining Parmesan.