Spaghetti with Broccoli Sauce is humble, yet elevated in its simplicity. In terms of cooking, I’m more Italian than French, more Lidia than Alain Ducasse. If I were Lidia, I might call this dish elegant. If I were Alain, I might characterize this dish as luxurious. But I’m neither Italian nor French, and I must somehow convince you just how wonderful Spaghetti with Broccoli Sauce really is.
Hmmm. Would it convince you if I called it the cashmere of pastas? Probably not, although it is warm and cozy. Would you believe me if I told you it will change your life? Not a chance, but keep listening. If I tell you that it’s one of the healthiest comfort food options in my repertoire, you may begin to believe me. After all, broccoli is a super food, right?
But the key descriptor is comfort. This Spaghetti with Broccoli Sauce is comfort food at its finest. Warm and cozy, yes, but in a way that makes you feel good inside, that makes you feel thankful. Sometimes the simplest things are the best.
Spaghetti with Broccoli Sauce
Ingredients
- 1 pound broccoli florets
- ½ cup extra virgin olive oil
- 6 cloves garlic
- ½ t red chili flakes
- 12 ounces gluten-free spaghetti
- up to 3 cups pasta water
- 1 can cannellini beans (optional)
- ½ cup grated Pecorino Romano
Instructions
- Precook the broccoli – Bring a large pot of water to a boil and salt it generously. Add the florets to the boiling water and cook until very tender, about 10 minutes. Once tender, remove the cooked broccoli with a slotted spoon and set aside. Reserve the broccoli "broth."
- Begin the sauce – While the broccoli is cooking, pour ½ cup olive oil into a large pan over medium-low heat. Peel and slice the garlic, add it to the pan, and sauté it until it turns golden (about 2-3 minutes), Add 1 t red chili flakes and cook for another 30 seconds. Add the broccoli to the pan.
- Cook the pasta – Bring the broccoli "broth " to a boil, add the pasta, and cook until it is just al dente, a minute or so shy of the package directions.
- Finish the sauce – Add 1 cup of the pasta water to the pan to make the broccoli sauce and continue cooking at a low simmer. For a creamier sauce, mash the broccoli against the side of the pan.
- Combine – Add the pasta to the pan and cook, stirring frequently, until the pasta is perfectly al dente. Stir in the beans, if using, to warm them through.
- Finish – Remove the pan from the heat and add the pecorino. Toss or mix well to coat. If needed, add more reserved pasta water to achieve a loose consistency. Serve with more pecorino, red chili flakes, and a drizzle of your best extra virgin olive oil. Enjoy!
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