Bucatini and Broccolini

By Mary-2

Ingredients

• Salt and pepper
• 1 pound bucatini pasta (hollow, fat spaghetti)
• 2 bunches broccolini, 1 head romanesco or 1 large bunch broccoli rabe
• 1/4 cup extra-virgin olive oil (EVOO )
• 4 large cloves garlic, peeled and very thinly sliced or chopped
• 1 teaspoon crushed red pepper (about 1/3 palmful)
• A few grates nutmeg
• Grated or shaved pecorino-romano cheese, to pass around the table

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Directions:

Bring a large pot of water to a boil,
salt it, add the pasta and cook until
al dente. Drain, reserving a ladleful
of the pasta cooking water.

Meanwhile, in a large, deep skillet,
bring a few inches of water to a boil.
Cut the broccolini into 3- to 4-inch
pieces and halve the larger florets (or
trim the romanesco and cut into thin
florets, or trim the broccoli rabe and
cut into 3- to 4-inch pieces). Salt the
boiling water in the skillet, add the
broccolini (or romanesco or broccoli
rabe) and parboil for 4 minutes. Drain
well and let cool on a clean towel.

In the same skillet, heat the EVOO,
4 turns of the pan, over medium heat.
Add the garlic and stir for 2 minutes,
then add the crushed red pepper
and stir for a minute more. Add the
broccolini (or romanesco or broccoli
rabe) and season with the nutmeg.
Add the pasta and reserved cooking
water and toss vigorously for a minute
or two. Season with salt and black
pepper. Pass the pecorino-romano at
the table for topping.