Pasta Rosso con Broccoli (Red Wine Pasta with Broccoli)
This recipe is a bit complicated, takes some time and can be expensive depending on the wine you use but it’s very pretty, tastes great and is worth the trouble. It’s also very spicy but it’s up to you how far you want to go with the pepperoncini. (if you don’t have whole dried pepperoncini, use dried red pepper flakes)
The pasta –
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¼ cup olive oil
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2 thinly sliced garlic cloves
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1 crumbled dried pepperoncini (stem, seeds and core removed)
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3 or 4 anchovies
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1 bottle red wine (a moderately priced Chianti would work)
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1 tsp salt
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1 lb short pasta
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In one pot heat oil, garlic, pepperoncini and anchovies. Add 3 cups of wine and salt.
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In another pot add pasta to salted boiling water and cook for 2 minutes after it starts to boil again. Drain and add to pot with wine and bring to boil. Keep stirring until wine is absorbed and the pasta turns red– about 8-10 minutes. Add more wine as needed.
The pepperoncini –
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¼ cup olive oil
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3 thinly sliced garlic cloves
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5 or 6 crumbled dried pepperoncini (stem, seeds and core removed)
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1 tsp salt
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Heat the oil, add the garlic and pepperoncini. Keep the heat low and don’t burn it.
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When the peppers and garlic darken a little put everything, including the oil in a food processor (or mortar and pestle) with a teaspoon of salt and grind until it’s a paste.
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Put it back in the pan and heat until it dries.
The broccoli –
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1 head of broccoli cut into florets
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¼ olive oil
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1 clove thinly sliced garlic
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Boil broccoli for about 5 minutes. Drain and toss over medium heat with garlic and oil.
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Turn off the heat, add half of the pepperoncini paste and stir. If it’s too dry add more oil.
Put it all together –
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Pour the broccoli and pepperoncini mixture over the pasta and add a little of the pasta cooking water to make it moist.
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Serve with extra pepperoncini paste.
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