Pasta con Broccoli
Broccolo romanesco (or in Rome, simply broccolo) is a striking vegetable with a bright green fractal pattern. It’s been cultivated in Italy since at least the sixteenth century, particularly in Rome and the Lazio region, where it remains a staple of local cuisine. Milder and sweeter than broccoli, with a slightly nutty flavor and firm, cauliflower-like texture, it is often steamed or sautéed with olive oil, garlic, and salt, allowing its natural taste to shine. Here, that classic side dish becomes the pasta condiment.
8 ingredients
Prep: 10 mins
Cook: 30 mins
Pasta con Broccoli
Ingredients (8)
Ingredients (8)
Instructions
Fill a large pot with water and bring to a rolling boil. Add salt until the water tastes like a seasoned soup.
Add the romanesco (1 head) and blanch until tender fork-tender, 8 to 9 minutes.
Use a spider or a slotted spoon to transfer the romanesco to a medium bowl, reserving the blanching water.
Heat the olive oil (¼ cup), garlic (1 clove), and peperoncino (1 whole) in a large pan over low heat.
When the garlic just starts to take on color, about 5 minutes, add the romanesco and season with salt and pepper.
Increase the heat to medium and cook, adding reserved blanching waterwater to the pan 0.25 cup at a time to keep everything nice and juicy and steamy, until the romanesco is super soft and falling apart, about 15 minutes.
Meanwhile, return the pot with the blanching water to a rolling boil over high heat.
Add the fettuccine (1 lb) and cook until it floats and has lost its raw flavor, about 3 minutes. If using dried pasta, cook until al dente.
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