Sicilian Broccoli And Ditalini Recipes

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.

SICILIAN BROCCOLI

Steps:

• Fill medium saucepan half full of water and cover and bring to boil on high for the broccoli.
• Stir broccoli into the boiling water and boil 3-4 minutes, stirring occasionally, or until desired tenderness; drain broccoli thoroughly.
• Return saucepan to the stove; reduce heat to medium-high.
• Place olive oil in pan and swirl to coat.
• Add onions and garlic and cook 2-3 minutes to brown.
• Stir in broccoli until coated with oil.
• Cook 3-4 more minutes, stirring occasionally, until flavors are well blended.
• Season with salt and pepper; sprinkle the cheese over the broccoli and serve.