Leaving-Home Penne Rigate with Broccoli
A comforting pasta dish combining al dente penne rigate with tender broccoli florets, tossed in extra-virgin olive oil and finished with pecorino cheese. Perfect for a satisfying family dinner.
Ingredients
- •¼ cup Salt
- •1½ pounds broccoli
- •1 pound penne rigate
- •¾ cup extra-virgin olive oil
- •⅔ cup pecorino cheese
- •¼ teaspoon black pepper
Cooking Instructions
- 1.
Bring a big pot of water to a boil. Add a good handful of salt (about 1/4 cup), enough that you can taste it. Set a fine strainer in the sink.
10 min
- 2.
When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.
15 min