This recipe separates broccoli into small florets, and blanches them by placing the broccoli into boiling water for a minute, then subsequently placing the broccoli into an ice bath allowing it to maintain color, flavor and texture.
The key to flavoring this dish is to allow the olive oil to take on the flavor of the aromatics. The whole peeled garlic should be allowed to pick up a hint of color before adding the chili flakes and tomatoes.
Barilla Al Bronzo pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.
Separate the broccoli florets into small pieces and blanch them a couple of minutes in the boiling salted water, to fix the color. Then dry and set aside.
Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions.
In a skillet, heat 2 tablespoons olive oil and the whole peeled garlic clove.
Add crushed red pepper, then tomatoes and let them wither. Season with salt and pepper.
After 5 minutes take away the garlic clove and add the broccoli florets.
Drain pasta, reserving ½ cup of the pasta cooking water.
Toss and stir the pasta in the pan with the veggies, adding ½ cup pasta cooking water and the remaining olive oil to better create the emulsion and coat the pasta.
Final touch: add some slices of Pecorino Romano cheese, chili flakes, or ginger.
