Pasta Aglio E Olio With Broccoli Food

PASTA AGLIO OLIO WITH BROCCOLI RABE

Steps:

• Cook pasta per instructions on box, set aside until needed
• Wash and clean broccoli rabe, removing most of the stem
• In a large saute pan place broccoli rabe in the pan with about a cup of water over high heat, as the water begins to boil reduce to simmer and allow water to cook off.
• This process will take about 10 minutes or until the stems of the broccoli rabe are fairly tender. When ready remove from the heat and take the broccoli rabe out of the pan until needed.*if all the water cooks off and broccoli rabe is still not tender add additional water and continue cooking
• Add 3 tablespoons of olive oil into the hot pan along with the chopped garlic and saute over low heat until garlic just begins to get fragrant.
• Add the broccoli rabe back into the pan with a pinch of red pepper flakes. Mix together with the aioli sauce.
• Add the cooked pasta to the pan, season with sea salt, black pepper, most of the chopped parsley(reserve some for serving) and half of the grated Romano cheese (save the rest for serving).
• If the pasta is dry add more olive oil or some of the pasta water to the dish.
• Place the pasta into serving bowls and top with grated Romano cheese, black pepper and a sprinkle of chopped Italian parsely.*If you would like a little extra heat, add a few more red pepper flakes.
• Serve with crusty bread and enjoy!

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
• Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
• Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

SPAGHETTI AGLIO OLIO

Steps:

• Toast the bread crumbs along with the parsley in a dry saucepan until golden brown. Reserve.
• Bring salted water to a boil, and cook the spaghetti for about 6 minutes or just until al dente. Drain, but reserve a few ladles of pasta water.
• In another pan, while the pasta is cooking, heat the extra-virgin olive oil and combine the garlic and chili peppers over medium heat. Cook for a few minutes, or until the garlic is golden brown. Do not burn the garlic; otherwise it will become bitter.
• Add the spaghetti to the pan with the olive oil, and mix well. To prevent dryness, ladle some pasta water to the pasta. Cook for another minute, or until the desired state of al dente.
• Mix in the toasted bread crumbs and parsley before serving.

SPAGHETTI AND BROCCOLI AGLIO OLIO

Steps:

• Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
• Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
• Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
• Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.

BROCCOLI AGLIO OLIO (WITH GARLIC AND OLIVE OIL)

Steps:

• Steam broccoli over a pot of boiling water, or in a veggie steamer, for about 5 minutes.
• Feel free to steam more or less, depending on how your family likes their veggies cooked.
• Keep in mind that you will also be sautéing the broccoli in the next step.
• In a large saute pan, heat olive oil over medium heat.
• Add the garlic and saute for about 45 seconds to impart its flavors into the oil.
• Before the garlic begins to brown, add the red pepper flakes and broccoli to the pan and cook for another 5 minutes, or until cooked to your liking.
• Season with salt and pepper and serve.

PASTA AGLIO E OLIO

Steps:

• Heavily salt a large pot of water, and bring to a boil then cook pasta to al dente.
• While the pasta is cooking, slice the garlic cloves thinly, and set aside. Pick the parsley leaves from their stems, and finely chop. Add olive oil to a large frying pan and heat over medium flame until nice and hot and shimmering. Add sliced garlic, stirring constantly, until garlic is barely toasted. Add the red pepper flake and remove from heat. (the garlic will continue cooking to a toasty brown).
• Drain the pasta and add to the pan with about 1/4 cup reserved pasta cooking water. Add lemon juice and parsley, and toss to combine.
• Season for salt and pepper, and serve.
• **EXTRA** - A fancy way to plate is with a carving fork, or anything close to it. From the pan spin the fork or tool to build up a nice amount of pasta on it, and then simply place it on a dish and slide the pasta down and off the fork for a nice and fancy display. (Garnish with parsley & Parmesan cheese for extra points).