Sicilian Pasta With Broccoli Recipes

Steps:

• Heat the water for your pasta while you prepare the broccoli.
• In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
• Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
• Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

Steps:

• Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
• Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
• Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.

Steps:

• Place in a dutch oven or a large deep frying pan:.
• Chopped onion and garlic and saute in the olive oil for approximately 10 minutes but do NOT brown. (just a slightly golden color will be good).
• Clean and trim broccoli and cut into 2" pieces.
• Add cut broccoli to garlic and onion.
• turn down flame and add 6 cups very hot water and bullion cubes, & salt & pepper.
• Simmer until broccoili is still slightly crunchy and add pasta.
• Add more water if needed while pasta is cooking with the broccoli as it can absorb alot of the water.
• cook until pasta and broccoli are both tender and most of the water is absorbed.
• turn off the heat and sprinkle a small amount of extra virgin olive oil and approximatly 1/2 cup parmegiano cheese. Toss and serve.
• You can garnish with lemon if you like.

Steps:

• Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the final 5 mins.
• Meanwhile, gently heat the oil in a large pan. Add the onions and sliced garlic, and cook slowly for 2 mins. Add the fennel and cook for a couple more mins, until softened. Flake the sardines into the pan and stir around for a few more mins to break them up.
• Tip the pasta and broccoli into the pan with the pine nuts, raisins and lemon juice. Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes.