Categories: Pasta

Ingredients

• 1 bunch broccoli
• salt
• 1/4 cup olive oil
• 4 garlic cloves, thinly sliced
• pinch of crushed red pepper
• 8 oz rigatoni
• 1/2 cup grated Romano

Directions

1. Trim the broccoli and cut into bite-sized pieces. Bring 4 qts cold water to a boil in a large pot. Add the broccoli and salt to taste. Cook for 5 minutes. Scoop out the broccoli. Reserve the cooking water in pot.

2. Pour the oil into a skillet large enough to hold all the ingredients. Add the garlic and red pepper and cook over medium for about 2 minutes. Add the broccoli and a pinch of salt. Cook, stirring occasionally, for 10 minutes, or until broccoli is very soft.

3. Meanwhile, bring the water back to a boil. Add the rigatoni and cook. Scoop out about 1 cup of cooking water and set it aside. Drain the rigatoni and add it to the skillet with the broccoli. Add the reserved cooking water and cook 5 minutes more.

4. Sprinkle with cheese, toss and serve immediately.

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