Pasta And Broccoli

Recipe Ingredients

1		Broccoli bunch - with at (large)
4		Stems
		Coarse-grained salt
1 lb	454g / 16oz	Cavatappi or fusilli
2 lbs	908g / 32oz	Garlic cloves (large)
3/4 cup	177ml	Olive oil
		Salt
		Freshly ground pepper
3/4 teaspoon	3.8ml	Dried red pepper flakes
4 tablespoons	60ml	Capers - packed in wine
		Drained
20		Italian parsley - leaves only, coarsely

Recipe Instructions

This is Bugialli's version of the dish, which I liked the best of the half-dozen I tried.

Clean broccoli, discarding tough bottom stems, and separate stems from florets. Place in 2 bowls of cold water 30 minutes.

Bring large pot of cold water to boil. Add coarse salt to taste, the add pasta and immediately afterward, broccoli stems. Pasta should be cooked al dente, 9-12 minutes. About 2 minutes after adding stems, add florets.

Meanwhile, mince garlic. Place oil in small saucepan over medium heat. When oil is warm, add garlic and saute until lightly golden, about 1 minute. Season to taste with salt, pepper and red pepper flakes. Add capers and saute 2 more minutes. By that time, pasta and broccoli should be cooked.

Drain contents of stockpot. Transfer to large warmed serving dish. Pour sauce over and mix well. Sprinkle parsley over and serve immediately.

Source:
Emeril Lagasse

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