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Fusilli Broccoli di Rape




Source of Recipe


Sal Anthony's, NYC


Recipe Introduction


Pastas with cream sauces or tomato sauces are deservedly popular, but we'd like to introduce you to a unique method of preparing pasta.

Fusilli Broccoli di Rape sounds exotic; actually it is an easily prepared dish. Pure Italian Olive Oil and fresh whole cloves of garlic is the base into which Fusilli, corkscrew shaped pasta and broccoli di rape, a slightly bitter Italian green, are sautéed together. This particular pasta vegetable duo is a favorite amongst our customers and you can vary the combination according to your taste:

Ziti Zucchini
Linguine Escarole
Penne Cauliflower
Fettuccini Spinach
Whole Wheat String Beans


We've listed some of the popular pastas and vegetables above. Any of these can be interchanged. The rich but light olive oil and garlic base highlights the freshness and flavor of the vegetables and the texture of the pasta.





List of Ingredients




for two)

Spaghetti

2 cups fresh Broccoli di Rape, wash and trim stems short

Pure Olive Oil

3 or 4 whole cloves garlic (peeled and cracked)

1 1/2 cups water

Salt, Pepper, and Crushed Red Pepper to taste

1/2 pound Fusilli



Recipe



Cook Fusilli until al dente (firm) in salted, boiling water,

2. Rinse and drain pasta in colander. Set aside.

3. Cover the face of a 3 quart sauce pot with about 1/4 inch of olive oil.

4. Sauté the cloves of garlic until lightly browned.

5. Remove pot from stove and add 1 1/2 cups water, salt, pepper, and crushed red pepper to taste.

6. Return pot to stove and add Broccoli di Rape, turning it until it begins to shrink.

7. Cover and let simmer for five minutes.

8. Remove cover and add Fusilli. Toss and turn pasta and vegetable until fusilli is hot and the two are evenly mixed. Serve with a slotted spoon, and then pour some of the liquid on top.