this recipe is very good and very similar to the one done at my mother's home in Sicily. Only difference, we cook the pasta in the same water the broccoli have been cooked in to give it extra flavor and stir fry some sun dried tomatoes and/or a few anchovies fillets with the garlic. We usually don't top it with parmesan but with roasted breadcrumbs.
Seriously delicious! I had mushrooms that needed to be used up and added them with the butter and olive oil. Farfalle pasta worked well as an alternative to Angel Hair. Would not change a thing!
This is a great recipe that I grew up eating and still make it often, just last week, as a matter of fact! I prefer to use Spaghetti Rigati or Thin Spaghetti. I usually just eyeball the recipe, but Chef John's measurements are spot on. I do add some freshly ground black pepper and sometimes I change it up by adding caramelized onion. Last week, I added the onion and also bacon that I chopped finely and crisped and sauteed the onion, garlic and stems using a bit of the bacon grease along with the oil and butter. That was a tasty variation. Another variation that I have made, one that might not appeal to everyone, is to cook the florets until they are very soft and mashing the broccoli/garlic and onions into the stock, leaving some of the broccoli in small chunks. This method makes it more of a sauce that will cling to the pasta. Alternately, you can also set aside some florets to cook tender crisp so that you have the best of both worlds! For Chrissy, yes, you can use frozen broccoli, but the cooking time will have to be adjusted. I would let the broccoli thaw first and then proceed with the recipe. Hope this helps!
Delicious! I added a few meatballs on top to make this a main dish. Also added a squeeze of lemon at the end. Be sure to undercook your broccoli and your pasta. They will both finish cooking in the pot at the end. If it seems too runny, place on stovetop for another minute until broth cooks off.
Loved this recipe! I had some leftover chicken that I sliced thinly and added long enough before serving to heat through. I also toasted some pine nuts and added before serving. I used to go to a restaurant that served a similar dish and have been trying ever since to recreate it. This recipe beats the original. Thanks for a great recipe
Delicious!!!! I added some sautéed prawns to the mix. My family loved it!
Chef John You always come through! I had a couple of boneless chicken breasts I wanted to use so I cut them in medallions dusted them in some flour and then sautéed them with the garlic. It helped to make a thicker sauce. I also sautéed mushrooms and threw them in with the pasta chicken and broccoli. It was a wonderful meal! Thank You!
Great dish. For those who say way too salty, why? Recipe says SALT TO TASTE. So YOU added too much salt and it's not the recipe's fault.When using canned broth, even low sodium, you should never add more salt. Excellent recipe Chef John. 5 stars is too low really.
Absolutely delicious. Easy to make! We served this with some fresh fruit on the side & it was a perfect dinner.
I can never get these garlic/oil recipes right! I thought this one would be different with having broth. I ended up with a soup like broth. My only change was adding in some sautéed mushrooms. I can't imagine it adding that much liquid! I finally ended up adding some half and half at the end to change it up and see if that would thicken the consistency. It did nothing. I ended up with white broth. On taste and texture I would rate it about a 2. Being as I have never succeeded at one of these recipes I rated it 1 star higher. Maybe someone will eat it.
