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Ingredients
- 6 cups of small cut broccoli florets
- 1 cup of orecchiette pasta, penne, rigatoni, etc
- 2 tablespoons olive oil
- 6 garlic cloves
- Pinch chili flakes
- Pinch salt and pepper
- 1 teaspoon miso paste or sub 1–2 mashed anchovies
- 2 cups veggie broth
- Garnish: lemon zest, chili flakes, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives- all optional.
- Steam broccoli florets until tender and set aside.
- Cook pasta according to directions, and save some hot pasta water when you drain.
- In a large pan, saute the garlic and chili flakes in the olive oil. Medium heat until fragrant- about 2-3 minutes.
- Stir in the miso paste (or anchovy),
- Then add steamed broccoli, salt, pepper and the broth.
- Bring to simmer and break apart the broccoli into tiny pieces. The goal is to melt down the broccoli into a “sauce”.
- Continue to simmer on low heat until it becomes the consistency of a thick sauce, about 10-15 minutes.
- Add the pasta. Toss well.
- Taste for salt, adding more along with pepper, chili flakes and lemon zest.
- Divide among bowls and top with any of the garnishes you like.
- Garnish: lemon zest, chili flakes, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives- all optional.
