Pasta and broccoli

 
                             PASTA AND BROCCOLI
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Broccoli bunch, with at
                         -least 4 stems
                         Coarse-grained salt
    1       lb           Cavatappi or fusilli
    2       lg           Garlic cloves
      3/4   c            Olive oil
                         Salt
                         Freshly ground pepper
      3/4   t            Dried red pepper flakes
    4       T            Capers, packed in wine
                         -vinegar, drained
   20       lg           Sprigs Italian parsley,
                         -leaves only, coarsely
                         -chopped
 
   This is Bugialli's version of the dish, which I liked the best of the
   half-dozen I tried.
   
   Clean broccoli, discarding tough bottom stems, and separate stems from
   florets. Place in 2 bowls of cold water 30 minutes.
   
   Bring large pot of cold water to boil. Add coarse salt to taste, the
   add pasta and immediately afterward, broccoli stems. Pasta should be
   cooked al dente, 9-12 minutes. About 2 minutes after adding stems,
   add florets.
   
   Meanwhile, mince garlic. Place oil in small saucepan over medium heat.
   When oil is warm, add garlic and saute until lightly golden, about 1
   minute. Season to taste with salt, pepper and red pepper flakes. Add
   capers and saute 2 more minutes. By that time, pasta and broccoli
   should be cooked.
   
   Drain contents of stockpot. Transfer to large warmed serving dish.
   Pour sauce over and mix well. Sprinkle parsley over and serve
   immediately. Makes 4-6 servings.
   
   Each of 4 servings contains about: 825 calories; 374 milligrams
   sodium; 0 cholesterol; 43 grams fat; 95 grams carbohydrates; 19 grams
   protein; 2.1 grams fiber.
  
 
 
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