PASTA with BROCCOLI
Pasta chi Giumma
In Sicily, the most popular cut of pasta is the spaghetto; it is used with
tomato sauce, with meat and fish sauces, with ricotta, eggplants, or to make a “spaghettata” with garlic and
In Palermo, it is a tradition and an unwritten
cooking rule that when making minestra with vegetables, it is almost mandatory to use the spaghetto spezzato,
which is broken spaghetto about ½ “ length.
The pasta with broccoli is made with broken
spaghetti and it is a singular dish: it is a minestra not too soupy, not too watery, however it cannot be
categorized as a pasta asciutta, which is pasta served with a sauce or a condiment; this dish is served without
cheese, except that in my family diced cheese is added before plating, the garlic it is cut in half to
masquerade it with the cheese and make us youngsters eat it, because it was a healthy and beneficial
It is a very simple dish, easy to prepare and
it uses few ingredients and use any cut of pasta that you prefer!...
· 12 oz.
· 1 ½ lb. of
· 4 garlic cloves, cut in
· 6 tablespoons of olive
· ½ cup of your preferred cheese diced
· Salt and pepper to
Cut and discards ½ inch from base of broccoli.
Rinse the broccoli with cold water. Do not soak. Cut the floret
from the stalk and cut into small florets keeping them the same
size. Set on the
To prepare the stalk, cut off and discard 1 inch from the end. Trim, peel and cut the tender part into thin slices.
Set on the side in a container with water.
Over a high flame heat 4 tablespoons of olive oil in a small saucepan,
sauté the garlic until very light golden color. Remove skillet from heat, wait a minute and carefully add a few
tablespoons of water and set on the side.
A pot of boiling
water has to be kept on the side, because it may be needed in this preparation.
In a large pot,
bring 3 quarts of water and 1 teaspoons of salt to a boil.
When the water boils, drain the sliced stalk of the
broccoli, place into pot and cook for 5 minutes.
Add the florets and the pasta; continue cooking uncovered at a lower
Stir occasionally and after a few minutes, check
if more salt is needed, add black pepper to taste, and if you feel that the pasta is too dry, add some of the
boiling water, to obtain the desired consistency. This pasta should be soupy but not too watery. When the pasta
is done, remove from fire; if it is too watery drain and keep some of the pasta water on the
Return pasta to pot and stir
in the sautéed garlic
condiment, drizzle the remaining 2 tablespoons of olive oil and mix in the diced cheese.
Serve the pasta in bowls and offer peperoncino, red hot pepper, on the side.