Ingredients

The following ingredients have 8 Servings
  • 2 garlic cloves, peeled
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup capers, rinsed
  • 1-1/2 pounds broccoli
  • 1 pound short pasta (ziti, fusilli, conchiglie, gnocchi, etc.)
  • Freshly grated Parmesan cheese, to taste

Instruction

  • Mince or mash the garlic with 1/2 teaspoon salt until smooth and then put it in a large bowl with the olive oil, red pepper flakes and capers.
  • Peel the broccoli stems. Cut the broccoli florets and stems into small, bite-size pieces.
  • Bring a large pot of water to a boil. When it boils add a good amount of salt. Add the broccoli and cook, uncovered, until tender 4 to 5 minutes.
  • Scoop out the broccoli with a strainer and shake off the excess water, then add it to the bowl with the garlic and olive oil. Toss the mixture gently to combine.
  • Cook the pasta just until al center, then drain it and add it to the broccoli. Toss well.
  • Season with plenty of freshly grated pepper. Toss with the Parmesan cheese.