Ingredients
- 6 ounces Artisanal Style Rigatoni Pasta (1/2 a 12 ounce box)
- 4 quarts water for cooking the pasta
- 4 cups fresh broccoli florets
- 2 cloves fresh garlic thinly sliced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 1 tablespoon salt (For the pasta water)
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup fresh grated parmesan cheese
Instructions
- Cook the pasta according to package direction. Note: I cook pasta al dente and I use the one tablespoon salt to salt the pasta water. (1 tablespoon salt to every four to five quarts water).
- During the last three to four minutes of the pasta cooking time, add the broccoli florets.Note: I used three minutes or you can steam the broccoli separately.
- Save 1/2 cup of the pasta water at the end of the cooking.
- In a five quart Dutch oven pot, over medium flame, heat the olive oil and add the butter. Note: Do not allow the butter to burn.
- Add the sliced garlic, 1/2 to 3/4 teaspoon salt and black pepper. Sauté for about one minute until fragrant.Note: Do not brown the garlic.
- Add the pasta and broccoli. Add 1/4 cup of the reserved pasta water. Stir to combine.Note: You can add up to the 1/2 cup liquid if you want extra sauce in the dish.
- Turn off the flame and remove the pot from the hot burner. Add the grated parmesan and stir to combine.
- Plate, garnish with extra cheese and parsley if desired, enjoy.
Notes
I like to use Artisanal pasta (Barilla) as the texture holds together very well. You can use regular pasta as well as you can substitute whole wheat pasta. Note that the salt in the pasta water will not cause the dish to be salty - that salty water gets thrown out with the exception of the small amount of that is used to sauce the pasta.