Inside The Kitchen: My Pasta With Broccoli, Garlic And Oil Recipe
Ok. So, you know when you play that game where you say what you would request to eat as your last meal if you were ever on death row? What? Just me and my friends play that game?
Anyway, the dish I would request is pasta with broccoli, garlic and oil. I order whenever I go to a restaurant. I cook it whenever Bill isn’t eating home (because he doesn’t care for it) and now my children beg for me to whip it up at least once a week.
It’s not the most glamorous of dishes, but the flavor is there and the directions are simple. That’s exactly what I look for when coming up with an evening meal.
- 1 pound of pasta
- 8 cloves of garlic (I’m Italian – what can I say)
- 3 shallots
- A head of broccoli (if you like the veggie – make it 2)
- A container of cherry tomatoes
- Olive oil
- Chicken stock (or veggie – whatever you have)
- Salt and pepper to taste
- Grated cheese (optional)
Step 1: Mince the garlic in a few tablespoons of olive oil and cook over low medium heat. Once the garlic starts to look like it’s browning I take a few tablespoons of pasta water and throw it in. That gives me enough time to dice the rest of the ingredients.
Step 2: Chop up shallots and add to pan. Continue to add additional oil and pasta water as needed.
Step 3: Throw in halved tomatoes. I told you it doesn’t get easier than this.
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Step 4: Chop up broccoli and add a cup of chicken stock. Add salt and pepper. Mix and cover. Let it cook until the broccoli is the consistency you like. Some people like it crunchy, I prefer to be entirely cooked through. If you feel like it’s losing too much liquid, put more oil and stock in. Don’t be afraid to eyeball it. This isn’t baking!
Step 5: Drain pasta and put back in pot. Pour entire mixture over the pasta and toss. Serve in bowls and sprinkle grated cheese.
Enjoy! If you would like to share your recipe with me, PLEASE DO. I would love to get invited inside your kitchen.
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October 21, 2016
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