Another piece of Italy…

Standard

…pasta! My dad has been working on perfecting his pasta ever since my aunt Claudia taught him how to make pasta the “Italian way.” A lot of what is cooked at my house is influenced by the dishes my aunt has made (one of the best cooks I know!), or from the dishes we’ve experienced in Italy. (All this Italian talk makes me think my blog should be titled, “la vita di Maria” :) ) This pasta recipe is simple, and all it takes is practice to get the hang of things. Also, the recipe is so flexible; if you want a little less garlic, throw in a little less garlic; if cauliflower isn’t what you love, skip it! Anything goes!

Pasta with Broccoli and Cauliflower

For a dish without broccoli and cauliflower, and only tomatoes, simply omit the other vegetables. Start this dish by steaming about 1/2 to 3/4 a head of cauliflower and broccoli. While the vegetables are steaming, mince 4-5 cloves of garlic (or as many as you’d prefer…we like garlic!) and 5-6 tomatoes. Generously coat the bottom of a large sauté pan with extra-virgin olive oil. Add the garlic and tomatoes, along with salt, and allow to sauté until tender.

The tomatoes will start to break up. Every few minutes, add some water until the tomatoes/garlic/olive oil mixture looks more like a thin sauce. Start pasta water, and once boiling, add salt (if desired, so it tastes like the ocean!) and one box of pasta, preferably penne, penne rigate, or rigatoncello. Once the vegetables that have been steaming are fork tender, throw them into the tomato mixture.

Begin breaking them up and allow them to cook for a bit.

When the pasta is done (10-11 minutes, al dente–with a bite), drain and toss with the vegetable sauce.

Serve with cheese if you’d like; our favorite is asiago. Enjoy!

Thanks, Dad, for your guidance in making the pasta! Bueno, eh?

Enjoy the weekend!

All for now,

Abby

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