Description
Romanesco Broccoli Maccheroni is a simple yet flavorful Italian pasta dish featuring tender Romanesco broccoli florets simmered to perfection and tossed with maccheroni pasta in a garlic, chili, and anchovy-infused olive oil sauce, finished with a generous sprinkle of Pecorino Romano cheese. This rustic dish exemplifies classic Roman cuisine, highlighting fresh, quality ingredients and vibrant textures.
Ingredients
Scale
Vegetables and Flavorings
- 1 medium head of Romanesco broccoli
- 1 garlic clove, whole
- A pinch of chili flakes
- 1 anchovy fillet in oil, optional
- Salt and pepper to taste
Pantry Items
- 2-3 tablespoons extra virgin olive oil
- 320 g maccheroni pasta (or rigatoni, or mezze maniche)
- 1/2 cup grated Pecorino Romano or Parmigiano Reggiano
Instructions
- Prepare the broccoli: Clean the head of Romanesco broccoli and divide it into florets. Rinse the florets under running water to remove any dirt.
- Cook the broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and boil for about 10 minutes until tender. Remove the florets with a slotted spoon and set them aside in a bowl, retaining the cooking water in the pot.
- Infuse the oil: In a large sauté pan, heat the extra virgin olive oil over medium heat together with the whole garlic clove and chili flakes. If using, add the anchovy fillet and allow it to melt and infuse the oil, stirring occasionally.
- Cook the broccoli in oil: Add the boiled broccoli florets to the infused oil mixture and toss well to coat them and absorb the flavors. Season with salt and pepper according to taste.
- Create broccoli creaminess: Using a wooden spoon or fork, gently mash some of the broccoli florets while adding a little of the reserved boiling water from the pot. This will create a creamy texture. Continue cooking the mixture for 5 to 10 minutes, stirring often until the broccoli is tender and creamy.
- Cook the pasta: In the same pot of boiling water used for the broccoli, cook the maccheroni pasta until al dente according to package instructions.
- Combine pasta and broccoli: Drain the pasta, reserving some pasta cooking water. Add the pasta to the sauté pan with the broccoli. If the mixture seems dry, add a little pasta water and drizzle additional extra virgin olive oil to loosen the sauce.
- Add cheese and finish: Stir in most of the grated Pecorino Romano or Parmigiano Reggiano cheese, reserving some for garnish. Mix thoroughly to combine all flavors.
- Serve: Plate the pasta, finish with freshly cracked black pepper and sprinkle with the remaining cheese. Serve immediately to enjoy the vibrant and comforting flavors.
Notes
- This dish uses simple, high-quality ingredients to capture the essence of Roman cuisine, making it both easy and delicious.
- The optional anchovy adds umami depth, so include it if you enjoy savory, rich flavors.
- Using pasta water to loosen the sauce helps achieve the perfect creamy consistency without adding cream.
- Romanesco broccoli not only adds unique texture but also a visually stunning green color to the dish.
- Serve immediately after adding cheese for the best flavor and texture experience.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 10 mg
