Spicy Sicilian Pasta Toss Food

SICILIAN PASTA AND BROCCOLI

Sicilian Pasta and Broccoli image

This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.

Provided by Antonia Lofaso

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 cup olive oil, or more if needed
2 large heads broccoli, cut in 1-inch florets (about 6 cups)
1 tablespoon kosher salt, plus more for salting the pasta water
8 garlic cloves, roughly chopped
1 pound penne rigate (Penne rigate is my favorite because the ridges give it more texture.)
1/2 cup shredded or grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley, for garnish

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.

SPICY SICILIAN PASTA TOSS

Spicy Sicilian Pasta Toss image

Fast and flavorful weeknight dinner without worring about defrosting. Serve with salad and warm crusty bread. When serving this at a potluck I break up the pasta into 1 inch pieces and serve at room temperature as a salad or side dish.

Provided by Bitsie

Categories < 30 Mins

Time 30m

Yield 7 cup, 7 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 cups thinly sliced fresh mushrooms (6oz.)
1/4 lb sliced pepperoni, cut into strips
1/2 cup finely chopped onion
1 tablespoon finely chopped garlic or 1/2 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1 (14 1/2 ounce) can tomatoes seasoned with basil garlic & oregano, undrained
1/2 cup pasta water
1 (12 ounce) package tomato basil linguine
grated parmesan cheese
salt, if used in cooking pasta
crushed red pepper flakes (optional)

Steps:

In large skillet over medium heat, heat oil; add mushrooms, pepperoni, onion, garlic and oregano and crushed red pepper if using.
Cook 5 minutes or until mushrooms are tender; stir in tomatoes and let simmer on low heat.
Meanwhile, cook pasta according to package directions; drain reserving ½ cup pasta cooking water.
Add water to sauce and stir.
Toss hot pasta and sauce; sprinkle with cheese.
(7-1cup servings).

Nutrition Facts : Calories 301.3, Fat 11.1, SaturatedFat 3.3, Cholesterol 18.9, Sodium 290.5, Carbohydrate 39.4, Fiber 2.2, Sugar 1.8, Protein 10.4

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