Romanesco Broccoli Maccheroni

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes


  • 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
  • 1/2 cup grated pecorino romano


  1. Clean and wash the broccoli and divide into florets.
  2. Put a large pot of salted water to boil and boil for 10 to 15 minutes.
  3. Take broccoli out of the water and keep the water boiling to cook the pasta.
  4. In a large sautée pan heat up e.v.o. oil, garlic and chili pepper.
  5. 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.
  6. Drain the pasta al dente and toss it in the pan with the broccoli.
  7. Add half of the pecorino and mix well.
  8. Take off heat, plate, grate fresh pepper and sprinkle some more pecorino on top.


  • Serving Size: 4 servings
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