Pasta con Broccoli e Ricotta Salata - Pasta with Broccoli and Ricotta Salata
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Primi
Serves: 6 as a Primi 4 as a Secondi
Ingredients
  • 1 large head of broccoli, washed
  • 1 pound of imported Italian whole wheat pasta, such as penne regatte
  • 3 cloves of garlic, peeled and sliced
  • 1 Tbs. salt
  • ⅓ cup of extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons of capers, rinsed
  • ⅓ lb. of Ricotta Salata
  • Extra virgin olive oil to drizzle
Instructions
  1. Prepare the broccoli by trimming off the bottom 2 inches or so of the stalks and discard. Using a pairing knife peel back the tough stringy exterior of the stalk, pulling as you move upwards. Cut the stalk into ¼" discs; if some seem large slice them into halves. The florets should be cut into uniform sizes of about 1½ inch in length.
  2. Place a large pot of fresh cool water on high heat and bring to a full boil.
  3. While you are waiting for the water to come to a boil, place the sliced garlic, ⅓ cup of extra virgin olive oil and the 1 tablespoon of salt into a large serving bowl which will accommodate the finished dish. Stir the olive oil well while rubbing the garlic pieces onto the bottom and sides of the bowl with the a spoon, set aside.
  4. Once the water comes to a roaring boil add a handful of salt, stir and add the broccoli. Allow the broccoli to come back to a boil and cook for 5 minutes. Immediately drain the broccoli using a hand held strainer into the prepared serving bowl. Stir the broccoli well, coating it with the garlic infused olive oil. Season with freshly ground black pepper and stir again.
  5. Bring the same pot of water back to a full boil; once it has begun to boil again add another handful of salt. Add the pound of whole wheat pasta to the boiling water, give the pasta a strong stir and have it come to a boil. Once the pasta reaches a point just before the al dente stage, drain it immediately into the broccoli. The pasta will continue to cook after it is removed from the pan and whole wheat pasta will become limp and overcooked rather quickly. The instructions on the imported pasta I used suggested a cook time of 11 minutes; I removed that pasta promptly at the 7 minute point which was perfect.
  6. Stir the pasta into the broccoli, combining it well. Crumble the Ricotta Salata over the top of the pasta with your hands. Scatter the capers over the Ricotta Salata and drizzle the dish with a bit more extra virgin olive oil. The pasta is ready to serve.
Recipe by La Bella Sorella at http://labellasorella.com/2017/01/pasta-with-broccoli-and-ricotta-salt/