Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Broccoli

  2. Salt to taste

  3. 2 Tomatoes (large)

  4. 1/2 lb 227g / 8oz Spaghetti

  5. 2 Garlic - finely chopped

  6. 1/2 teaspoon 2 1/2ml Red pepper flakes

  7. 1/2 cup 73g / 2.6oz Parrsley - coarsley chopped

  8. Freshly ground black pepper

  9. Freshly grated romano cheese

Instructions Jump to Ingredients ↑

  1. Cut broccoli into small flowerets with about an inch of stem. Peel the stems and dice into small pieces Bring a large pot of water to boil. Add salt and submerge tomatoes for about 10 seconds. Remove. Peel and seed tomotoes; cut into large pieces. Add broccoli to boiling water and cook 3-4 min. until just tender. Remove and plunge into a bsin of cold water to stop cooking and to retain the bright green color. Drain and set aside. Add the pasta to boiling water and stir. While the pasta is cooking, spray skillet with olive oil spray, add garlic and red pepper flakes. When hot, add tomatoes. Stir gently and cook for several minutes. When pasta is just about done , return the broccoli to the water to warm, then pour pasta and broccoli into a colander. Add the tomato mixture, olives, parsley, and black pepper to taste and toss. Serve with plenty of grated Romano cheese. Serves 2-3 GENEROUSLY


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