Serve with:
Ingredients
- Kosher salt
- 1 pound (450 grams; 1 large or 2 small heads) broccoli
- ¼ cup (60 ml) extra-virgin olive oil
- ½ medium yellow onion, finely chopped
- Freshly ground black pepper
- 4 garlic cloves, thinly sliced
- ¼ teaspoon red pepper flakes
- 1½ ounces (40 grams) finely grated Pecorino Romano, plus more for serving
- Juice of ½ lemon
Directions
- Bring a large pot of water to a boil and season it generously with salt. Break the broccoli into small florets, then trim and peel away the tough outer layer of the stalk and cut it into bite-sized pieces. When the water is boiling, add the broccoli and cook until tender, about 7 minutes.
- While the broccoli cooks, warm the oil over medium heat in a large sauté pan or Dutch oven. Add the onion, along with a pinch of salt and pepper, and cook until softened, stirring often, about 5 minutes. Stir in the garlic and red pepper flakes and cook for 2 minutes more.
- With a slotted spoon, transfer the broccoli and a splash of its cooking water directly to the pan with the onion (reserve the cooking water). Reduce the heat to medium-low. If using fresh pasta, continue to cook the broccoli in the pan for 5 minutes, using a wooden spoon to break it down further; if using dried pasta, skip to the next step.
- Add your pasta of choice to the broccoli cooking water and cook until just shy of your liking. Keep breaking down the broccoli while the pasta cooks, stirring often. Season to taste.
- Transfer the pasta directly to the sauce, along with ½ cup (120 ml) pasta cooking water (if you need to drain the pasta first, make sure to reserve a little more cooking water than you might need). Continue cooking, stirring constantly, until the pasta is well coated, 1 to 2 minutes. Turn off the heat and stir in the cheese and lemon juice.
- Divide the pasta among bowls and serve, topped with lots of black pepper and more grated cheese.