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What you will need:
2 Fresh Broccoli Heads (fresh is always best, but frozen will do as well)
6 cloves of garlic
Olive Oil
1/4 pound Ricotta Salada
1 pound Rigatoni (or any type of hearty shaped pasta)
1/2 cup Pecorino Romano grated cheese
Salt
Pepper
1 medium size pot for the pasta
1 medium frying pan
Preparation Time: 10 minutes
Fill your pasta pot with water, add in 2 table spoons of salt to the water. Put on the stove covered on high heat. Then start slicing or chopping your garlic, however you like it. Wash your Broccoli, cut the ends off. Chop the broccoli in chunks. Last thing to do is slice your Ricotta Salada in thin slices or chunks and put to the side.
Wine Recommendation: Oriel Portia ($20 - $25)
Ok, let's get cooking:
Heat your frying pan and line the pan with olive oil. Once the pan is hot, throw your garlic in. Wait 30 seconds, do not wait till the garlic gets brown, it will brown during the cooking process. Toss in your broccoli cuts. Add a dash of salt and pepper and after 2 minutes of stirring, cover the pan and start to steam the broccoli and reduce heat to medium.
It should take your pot of water 10-15 minutes to boil. Once it comes to a boil, throw in your pasta, stir it as soon as you add in the pasta. Leave your cover off, occasionally stirring the pot.
After you've steamed your broccoli for about 7 minutes, they should be done. Shut the heat off.
Once the pasta is cooked, drain well and add the pasta directly into your frying pan with the broccoli. Toss in your grated cheese and the Ricotta Salada and you are ready to serve.
Tip - if you don't have broccoli handy, you can use just about any type of veggie. Cauliflower, Zucchini would go very well with this dish too!
Bon Apetito!
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