SICILY - Pasta with broccoli
Viaggio Fusilli 1 lb
Viaggio Extra Virgin Olive Oil to taste
1 clove of garlic
Salt and red pepper to taste
Viaggio grated parmesan to taste
Clean the broccoli and remove the leaves from the stem. Cut the stem into 4 parts. Wash them. In a pot of boiling water, add the stem, and after 2 minutes add the broccoli florets. Add salt to taste. Drain the broccoli when they are cooked al dente. Cut both the stem and the florets into small pieces but keep them separate. Take a pan and pour a round of Viaggio Extra Virgin Olive Oil. Add a clove of crushed garlic and a small piece of chili pepper. As soon as the garlic begins to fry, add the stem into pieces. Sauté for a couple of minutes and then add a little water. After a few minutes add the florets. Season with salt and, if necessary, add a little more water. Cook the Viaggio Fusilli in the same water in which you cooked the broccoli. Two minutes before the end of cooking time, transfer the pasta to the pan with the broccoli and cook it. When the pasta is cooked, remove from heat and add the Viaggio grated parmesan.