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Braised Broccoli Pasta

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Estimated Cost: $  20
Best Season: Suitable throughout the year
Description

By creating a sauce from just broccoli, onions, olive oil and starchy pasta water, this recipe feels Italian in spirit but embraces an unexpected technique. Pulverize onion, broccoli and garlic in a food processor, then cook it in hot oil, much like sofrito, extracting as much flavor as possible. Add stock, orecchiette and broccoli florets, then watch the mixture go from soup, to stew, to saucy pasta. For best results, stick to the ingredients, measurements and temperatures listed in the recipe: Use a different pasta shape, and it will likely overcook; increase the amount of orecchiette, and there won’t be enough liquid; increase the heat and the liquid will evaporate before the pasta cooks through. But with attention, this recipe will yield a glossy pasta that makes cheap, accessible ingredients taste positively lush.

Ingredients
  • 1 large head broccoli (about 1 pound)
  • 1 medium yellow onion, peeled and roughly chopped
  • 3 cloves garlic, smashed and peeled
  • ¼ to ½ teaspoon crushed red pepper
  • 6 tablespoons extra-virgin olive oil, plus more for serving
  • Salt and black pepper
  • 3 cups ½ vegetable or chicken stock
  • 12 ounces orecchiette
  • ½ cup panko bread crumbs
  • ½ teaspoon dried oregano
  • 1 lemon 1 zested, plus 1 tablespoon juice
  • Grated Parmesan or Pecorino (optional)
Instructions
  1. 1
    Prepare the broccoli: Trim and discard the thick, woody stem, removing it where the branches begin. Next, trim off the top inch of the broccoli florets, reserving the leafy tops. Roughly chop the remaining broccoli stems and add to a food processor; pulse into small pieces. Add the onion and garlic and pulse until it forms a slushy green mixture, scraping the sides of the bowl as needed. (You should have about 1 ½ to 2 cups.)
  2. 2
    Add ¼ cup olive oil to a medium lidded saucepan and heat over medium-high. Stir in the blended broccoli mixture and the crushed red pepper, season with 1 teaspoon salt and ½ teaspoon pepper, and cook, stirring occasionally, until fragrant and burbling, 3 to 4 minutes.
  3. 3
    Add the stock and bring to a boil over high.
  4. 4
    Once the liquid boils, stir in the pasta and reserved broccoli florets, reduce the heat to medium, cover and cook, stirring seldomly, 10 minutes. (Cooking with the lid on preserves the moisture and helps the pasta cook evenly at this point, without the need for attentive stirring.)
  5. 5
    While the pasta cooks, prepare the oregano bread crumbs: In a medium skillet, heat 2 tablespoons olive oil over medium. Add the bread crumbs and oregano, season generously with salt and pepper, and cook, stirring attentively, just until golden and toasted, 2 to 3 minutes. Transfer to a paper towel-lined plate.
  6. 6
    After the pasta has simmered for 10 minutes, remove the lid and continue to cook, stirring frequently, until tender and saucy, another 5 minutes or so. (You’ll want to be more attentive toward the end of cooking, stirring more actively and adding a splash of water if needed.) Stir the lemon zest and juice into the pasta and season to taste with salt and pepper.
  7. 7
    Divide among bowls, drizzle with olive oil until glistening and sprinkle with cheese, if desired. Shower with oregano bread crumbs and serve immediately.
Keywords: broccoli, pasta
Read it online: https://therecipetin.com/recipe/braised-broccoli-pasta/