Description
Romanesco Broccoli Maccheroni is a classic Italian pasta dish featuring tender Romanesco broccoli florets infused with garlic, chili flakes, and optionally anchovy for a rich, savory depth. Tossed with al dente maccheroni and finished with grated Pecorino Romano or Parmigiano Reggiano, this simple yet flavorful recipe captures the essence of Roman cuisine using a handful of quality ingredients.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium head of Romanesco broccoli
- 1 garlic clove, whole
- A pinch of chili flakes
Pantry
- 2-3 tablespoons extra virgin olive oil (evo)
- 1 anchovy fillet in oil (optional)
- Salt and pepper to taste
- 320 g maccheroni pasta (or rigatoni, or mezze maniche)
- 1/2 cup grated Pecorino Romano or Parmigiano Reggiano
Instructions
- Prepare the Broccoli: Clean the head of Romanesco broccoli by dividing it into florets and washing them under running water thoroughly.
- Cook the Broccoli: Bring a large pot of salted water to a boil, add the broccoli florets, and boil for about 10 minutes or until they are tender.
- Reserve Broccoli and Water: Scoop the cooked florets out of the water and place them into a bowl. Keep the boiling water in the pot, as you will use it to cook the pasta, which will capture the broccoli’s flavors.
- Sauté Aromatics: In a large sauté pan, heat 2-3 tablespoons of extra virgin olive oil over medium heat along with the whole garlic clove and chili flakes. Add the optional anchovy fillet, letting it melt into the oil to infuse flavor.
- Flavor the Broccoli: Add the boiled broccoli florets into the sauté pan and toss them well to coat with the garlic, chili, and anchovy-infused oil. Season with salt and pepper to taste.
- Create Broccoli Creaminess: Using a wooden spoon or fork, gently mash some of the broccoli florets while adding a bit of the boiling water. This will create a creamy texture. Continue cooking for 5-10 minutes while stirring frequently to meld the flavors and achieve tenderness.
- Cook the Pasta: In the reserved boiling water, cook the maccheroni pasta until al dente according to package instructions.
- Combine Pasta and Broccoli: Drain the pasta and immediately toss it into the broccoli sauté pan. If the pasta seems dry, add a little pasta water to loosen it. Drizzle some extra olive oil for extra richness, if desired.
- Add Cheese: Stir in most of the grated Pecorino Romano or Parmigiano Reggiano, reserving some for garnish. Mix thoroughly to combine all the flavors.
- Serve and Garnish: Plate the pasta, add freshly cracked black pepper on top, and sprinkle with the remaining cheese for a flavorful finish.
Notes
- This dish relies on a few quality ingredients to deliver authentic Roman flavors in a simple, easy-to-make meal.
- Anchovy is optional but adds a traditional umami depth typical of Roman cuisine.
- Use the pasta cooking water to adjust the creaminess and consistency of the sauce.
- Romanesco broccoli provides a mild, nutty flavor and a unique texture compared to regular broccoli.
- Feel free to substitute with rigatoni or mezze maniche pasta shapes for similar results.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of the recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 10 mg
