Today, I bought fresh broccolini at a local farmers’ market. After cooking it for a few minutes, I decided to add it to some fusilli (Italian for “corkscrew pasta”). With a little extra virgin olive oil, salt and pepper, it turned out to be quite good – especially with Hot Calabrese Pepper Preserves (previously published on this website on October 18). This pasta dish is simple but good – enjoy.
Prep time: 15 minutes
Serves: 4 to 6
12 to 16 ounces fresh broccolini, boiled to desired tenderness and drained
Extra virgin olive oil, to taste
Salt and ground black pepper, to taste
1 pound fusilli or other short pasta variety
1 teaspoon salt
1. Transfer the drained and cooled broccolini to a large serving bowl.
2. Stir in some extra virgin olive oil (about 1/4 cup), salt and pepper, to taste. Set aside.
3. Meanwhile, bring a 4-quart sauce pot filled with water to a boil.
4. Add the fusilli or other short pasta variety to the boiling water, 1 teaspoon salt and stir.
5. Cook, uncovered (medium-high heat), stirring occasionally, for 8 to 10 minutes, until pasta is al dente or crunchy-tender. Different types of pasta will vary in cooking times).
6. When pasta is cooked, drain and add it to the serving bowl with broccolini.
7. Toss the pasta and broccolini. Taste and adjust seasonings, including the olive oil level.
8. Serve immediately.
9. Ask guests to add some Hot Calabrese Pepper Preserves and/or some grated Parmigiano Reggiano or Pecorino Romano cheese to their individual pasta bowls.
Text and Photograph ©2013 Nancy DeLucia Real