RomanItalian
Pasta with Broccoli
by Cucina con Ruben · 548K subscribers on YouTube
A classic Roman pasta dish with broccoli, cooked like a minestra. The broccoli is sautéed with a soffritto of onion, garlic, carrot, and celery, then cooked in tomato passata and water. Spaghetti is broken and cooked directly in the sauce, absorbing all the flavors. Finished with anchovies, chili, rosemary, and a drizzle of olive oil.
- Servings
- 4
- Difficulty
- easy
Ingredients
14 items- 1 pcsCarrot
- 1 pcsCelery Stalk
- 1 pcsOnion
- 1 pcsGarlic Clove
- 2 pcsBroccoliUse broccoli romanesco if available
- SpaghettiBreak into shorter pieces
- Tomato Passata
- Anchovies in OilAnchovies in oil
- Extra Virgin Olive OilFor cooking and finishing
- SaltTo taste
- Black PepperFreshly ground, to taste
- Chili PepperDried chili, to taste
- RosemaryA sprig
- Parmigiano Reggiano (Optional)(optional) — Grated, for serving
Method
- Finely chop the onion, garlic, carrot, and celery for the soffritto.
- Heat a drizzle of olive oil in a large pan or pot. Add the chopped soffritto and sauté over medium heat until soft and fragrant.
- Add the anchovies (alici) and stir until they dissolve into the oil.
- Add the broccoli florets and toss well to coat with the soffritto.
- Add a splash of water and the tomato passata. Season with salt, black pepper, chili pepper, and a sprig of rosemary.
- Let the sauce simmer for about 5 minutes, stirring occasionally.
- Break the spaghetti into shorter pieces and add them to the pan. Add enough water to barely cover the pasta.
- Cook the pasta in the sauce, stirring frequently, until al dente. Add more water if the mixture becomes too dry.
- Remove from heat. Add a drizzle of extra virgin olive oil and freshly ground black pepper. Serve with grated Parmesan if desired.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
