Pasta with broccoli - Organic Tuscany Cookbook
This is a quick, healthy and tasty dish originally from southern Italy which has many possible variations (some add anchovies, some boil the broccoli in the pasta water etc).
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Cooking tools:
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Serving bowl
- Grater
- Kitchen scale
- Mixing bowl
- Stove
Ingredients
- 1 lb (400 g) short pasta (orecchiette, penne, fusilli etc)
- Good swish (5 tbsp) olive oil
- 1 1/2 lb/ 800g broccoli
- 2 tsp capers, rinsed, squeezed dry and chopped
- 2 cloves garlic, finely chopped
- 1 dry chili pepper
- Salt, pepper
- Parmesan cheese
- Directions
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