I really believe I can--and have--eaten nearly any vegetable cooked in olive oil and garlic (and chicken broth) and tossed with pasta. This is one of my favorite comfort foods. Below is the classic recipe with broccoli, but tonight I made it with fresh fava beans, caramelized cauliflower, and whole grain penne; I also added a few fennel seeds. Use the basic recipe below and adapt it to whatever you like. It's fast, easy, nutritious, and super flavorful. Click here to see other variations of this same dish (which includes better photos and informative directions). Click here to go home.
Spaghetti alla Aglio e Olio con Broccoli in Brodo
(Spaghetti with Garlic, Oil, Broccoli, and Chicken Broth)
Yield: 4 servings
3/4 pounds spaghetti
1/2 cup virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon crushed hot pepper
1/2 cup chicken broth
1/4 teaspoon sea salt
2 cups chopped broccoli florets
2 tablespoons grated Pecorino Romano cheese
Cook the spaghetti and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked spaghetti, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.