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extra-virgin olive oil garlic red pepper broccoli kosher salt red wine vinegar water penne pasta Parmesan cheese
Viewed: 27 - Published at: 3 years agoIngredients
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, smashed
- 1/4 teaspoon red pepper flakes
- 1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
- Kosher salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- Few tablespoons water or pasta cooking water, if needed
- 2 cups penne pasta, cooked al dente
- Parmesan cheese, for garnish
Method
- In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant.
- Once the garlic has turned golden in color, remove it from the pan.
- You are left with garlic-infused oil in the pan.
- Add the broccoli to the pan.
- Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
- Toss the broccoli to coat with the oil.
- Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes.
- Turn the heat up to high and deglaze the pan with the red wine vinegar.
- Add a few tablespoons of water, if needed.
- Cook's Note: Use pasta water if the pasta was made fresh.
- Add in the pasta and toss to coat with the oil.
- Top with Parmesan cheese for serving.
