Quick Broccoli With Pasta

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Quick Broccoli With Pasta

 

1 large bunch broccoli, about 1 1/2 pounds

2 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 pound ziti or other short pasta

2 ounces sun-dried tomatoes, halved or cut in strips

20 black olives, oil-cured preferred, pitted and quartered

2 tablespoons extra virgin olive oil

1/4 to 1/2 teaspoon hot pepper flakes

1/2 teaspoon grated lemon rind

1/2 cup freshly grated Romano cheese plus more for passing at the table

 

Put a pot with at least 4 quarts of water and a teaspoon of salt on to boil.

Peel broccoli stems and cut sticks about 2-inches long, 1/4-inch thick. Separate

heads into florets. Rinse in a colander. When water comes to a boil, add

broccoli and cook, covered, about 5 minutes or until just tender.

Using a skimmer or strainer, remove broccoli to a wok or large skillet. Season

with 1/4 teaspoon each salt and pepper. Cover and keep warm. Add another

teaspoon of salt to the pot of water and return to a boil. Cook pasta 5 minutes,

add tomatoes and cook about 3 or 4 minutes more or until pasta is al dente.

Drain well, reserving a few tablespoons of cooking water, and add to the

broccoli.

Heat wok over low flame and add olives, oil, hot pepper flakes, lemon rind,

remaining 1/4 teaspoon each of salt and pepper and reserved pasta cooking water.

Toss well but gently. After a few minutes, toss with cheese and spoon out onto

individual soup plates. Pass additional cheese at the table.

Makes 4 servings.