Ingredients (for 5-6 persons):
- about 1 lb of rigatoni (or penne) pasta
- a head of broccoli
- 2 – 3 garlic cloves olive oil (1/2 c – or more)
- pecorino cheese (sharper than Parmesan)
- salt (q.b. i.e., “quanto basta” or “as much as you need”)
- chili pepper
- (optional: anchovies)
Cut the broccoli into flowerets and wash. Cook in large pot (which will later be used to cook the pasta) of salted (about 1 T?… or to taste ), boiling water til “al dente” (firm – and just slightly undercooked). Drain the broccoli but save the water – and cook the pasta in it.
Cover bottom of medium-sized saucepan with olive oil and add garlic clove and chili pepper, heating til clove is golden. Add drained, cooked broccoli and simmer, adding a ladle or so of the broccoli water (now boiling again for the pasta) so that the pasta “sauce” is not too dry. Add more olive oil ( to taste) as well.
When pasta is cooked, serve broccoli over the pasta, adding olive oil if needed, a spoonful or so of the water from cooking (if needed). Add pepper and more salt if needed. Add pecorino cheese and serve.
Optional: Calabrians might sauté a couple anchovies with the garlic before adding the broccoli.