Broccoli Sundried Tomato Fusilli

Adapted from Gourmet

5 garlic cloves
1/3 cup extra-virgin olive oil
2 large heads of broccoli, cut into small florets
1 cup water
1/4 teaspoon hot red-pepper flakes, or more to taste
1/3 cup grated Parmigiano-Reggiano plus additional for serving
1 pound dried fusilli or other short pasta
1/4 cup sundried tomatoes
1 tablespoon dried breadcrumbs (optional)

1. With food processor running, drop in garlic and finely chop.

2. Cook garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, about 12 minutes. Stir in cheese until melted.

3. Meanwhile, cook fusilli in a pasta pot of boiling, well-salted water until al dente. Reserve 1 cup cooking water, then drain pasta.

4. Toss pasta with broccoli, sundried tomatoes, and 1/2 cup reserved cooking water. Season with salt and thin sauce with more cooking water if desired, then toss in breadcrumbs just before serving, if using. Serve with cheese for sprinkling.


Printed from Playing House
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