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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Penne Pasta with Garlic and Broccoli

Penne, Garlic, and Broccoli In many Italian kitchens, broccoli is a steadfast partner with fresh garlic. Both go well with each other.

  • 1 lb penne pasta, cooked and drained
  • 1 lb fresh broccoli
  • 1 ½ cups extra virgin olive oil
  • 15 garlic cloves, peeled and pressed through a garlic press
  • ½ teaspoon red pepper flakes
  • 1 teaspoon coarse sea salt

Trim and discard the bottom 2 inches of broccoli stems
Blanch the remaining broccoli in boiling salted water for seven minutes. Drain, then rinse with cold water and drain again. Chop the broccoli stalks and florets into small bite sized pieces.

Heat olive oil in a large skillet using medium heat. Add the chopped broccoli, pressed garlic, pepper flakes and sea salt, cook over medium-low heat ten to fifteen minutes. Toss with hot pasta and serve right away. Will serve 4 people.

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