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Spaghetti alla romanesco

Spaghetti alla Romanesco

Cooked with the spaghetti and tossed in a classic garlic, olive oil, and peperoncino sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course, primi
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 heads Romanesco (can substitute broccoli)
  • 4 small garlic cloves, peeled and sliced
  • 3 tbsp olive oil
  • 1 pinch red pepper flakes (or 1/2 dried chili)
  • 1 pound spaghetti
  • 1 tbsp course salt
  • optional- Parmigiana cheese for garnish

Method
 

Prepare the Romanesco
  1. Wash Romanesco. If any leaves are still attached, remove, and strip the leaf from the stem. Discard the stem. Roughly chop the leaves and set aside.
    Next, cut the Romanesco (or broccoli if using) into 1-inch sized florets. Set aside.
  2. In a large pot, bring pasta water to a boil. Add the course salt. Use one heaping tablespoon. The purpose of the salt in this recipe is not only to add flavor, but to retain the green color of the Romanesco.
  3. In a large saucepan, heat the olive oil in medium heat. Add the sliced garlic and peperoncino or red chili flakes. Heat on low so the flavors infuse the olive oil. Remove from heat until the spaghetti is done.
  4. Once the pasta water begins to boil, add the salt and then add the Romanesco and any leaves. Cook for 2-3 minutes until water returns to a boil. Add in the spaghetti and stir. Cook spaghetti according to package directions.
    Important: Scoop out 1 cup pasta water and set aside. This will be used to thicken the sauce later.
  5. Reheat the olive oil and garlic. Drain the Romanesco and spaghetti and add them to the olive oil sauce. Stir over medium heat to coat the Romanesco and spaghetti. Add some of the pasta cooking water and stir in to thicken the sauce.
  6. Remove from heat and serve immediately.
  7. Optional: Garnish with Parmigiano cheese. But it really does not need it!