| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Broccoli |
|
|
Salt to taste |
| 2 |
lg |
Tomatoes |
| 1/2 |
lb |
Spaghetti |
| 2 |
|
Cloves garlic; finely chopped |
| 1/2 |
ts |
Red pepper flakes |
| 1/2 |
c |
Parrsley; coarsley chopped |
|
|
Freshly ground black pepper |
|
|
Freshly grated Romano cheese |
INSTRUCTIONS
Cut broccoli into small flowerets with about an inch of stem. Peel the
stems and dice into small pieces Bring a large pot of water to boil. Add
salt and submerge tomatoes for about 10 seconds. Remove. Peel and seed
tomotoes; cut into large pieces. Add broccoli to boiling water and cook 3-4
min. until just tender. Remove and plunge into a bsin of cold water to stop
cooking and to retain the bright green color. Drain and set aside. Add the
pasta to boiling water and stir. While the pasta is cooking, spray skillet
with olive oil spray, add garlic and red pepper flakes. When hot, add
tomatoes. Stir gently and cook for several minutes. When pasta is just
about done , return the broccoli to the water to warm, then pour pasta and
broccoli into a colander. Add the tomato mixture, olives, parsley, and
black pepper to taste and toss. Serve with plenty of grated Romano cheese.
Serves 2-3 GENEROUSLY
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