Monday, April 15, 2013

Penne Rigate w/ Broccoli and Capers

1/2 lb. Penne Rigate Pasta
1/2 lb. Broccoli florets
1 T. Olive Oil
2 garlic cloves, sliced or diced
1 T. Capers, drained
1 t. red pepper flakes
1 T. Pecorino Romano cheese
Salt and Pepper to Taste

Boil the pasta in salted water (to taste like the sea) per directions for al dente pasta.  Heat olive oil with garlic, capers and red pepper over med. low heat.  With thirty seconds left on cooking time, add broccoli to blanch.  Drain pasta and broccoli and add to saucepan with capers.  Mix well and adjust seasoning with salt and black pepper.  Just prior to serving, add the cheese and toss.  Enjoy!

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