Sicilian Pasta With Broccoli Food

SICILIAN PASTA AND BROCCOLI

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.

PASTA WITH PINE NUTS, BROCCOLI, SARDINES & FENNEL

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.

SICILIAN BROCCOLI AND DITALINI

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.

PASTA WITH BROCCOLI RABE (CIMA DI RAPA)

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
• Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
• Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.

PASTA SICILIANO

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

BROCCOLI SICILIANO

Steps:

• Boil pasta in salted water to cover about 5 minutes and add the broccoli for the last couple minutes(I like my broccoli in this dish cooked until almost mushy).
• Add pasta and cook until al dente.
• Drain off about TWO THIRDS of the water (Keep the rest, about 1/2-1 cup, since this makes the sauce. I recommend using the first 1/2 and see if it's the desired consistency, and if more liquid is needed, add the other half cup).
• Add mushrooms, tomatoes, and parmesan, oregano, butter, salt and pepper.
• Cook 2 to 3 minutes until blended.
• Makes 6 side dish servings.
• Note: you can double this recipe.