Romanesco Broccoli Maccheroni: just a few quality ingredients for this easy, tasty, and classic pasta dish that will transport you to Rome and the flavors of its food scene.
- 1 medium head of romanesco broccoli
- 2 Tbsp e.v.o.oil
- 1 garlic clove, whole
- pinch of chili flakes
- Salt and Pepper
- 380 g maccheroni pasta (or rigatoni, or mezze maniche)
- 1/2 cup grated Pecorino Romano
- Clean and wash the broccoli and divide into florets.
- Put a large pot of salted water to boil and boil for 10 to 15 minutes.
- Take broccoli out of the water and keep the water boiling to cook the pasta.
- In a large sautée pan heat up e.v.o. oil, garlic and chili pepper.
- Toss the broccoli in, and mix well to infuse the oil into the broccoli. Using a wood fork mash the florets, adding some water to create the creaminess.
- Drain the pasta al dente and toss it in the pan with the broccoli.
- Add half of the Pecorino and mix well.
- Take off heat, plate, grate fresh pepper and sprinkle some more Pecorino on top.
You can add some minced onion to the pan with the evo oil, garlic, and chili flakes for additional flavor.
Any 'short pasta' would work: rigatoni, maccheroni, mezze maniche, penne.
You can mix Pecorino and Parmigiano if the flavor of the Pecorino is too strong for you.
- Category: Pasta, Vegetarian
- Method: Stovetop
- Cuisine: Italian
Keywords: pasta, romanesco broccoli, Rome, Italian, vegetarian, traditional, garlic, pecorino