Normatini Pasta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ˝ pound bow-tie or spiral-shaped pasta
5 tablespoons extra-virgin olive oil, plus more if necessary
2 tablespoon minced garlic (around 7 garlic cloves)
˝ teaspoon crushed red pepper flakes
1 head of broccoli, chopped into small, bite-sized pieces
Sea salt or kosher salt
˝ cup oil-packed sun-dried tomatoes, drained and chopped
⅓ cup coarsely grated Parmigiano-Reggiano (or Parmesan)
15 pitted kalamata olives, chopped (optional)
˝ small lemon, juiced
Salt, pepper, red pepper flakes to taste.
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Directions: |
Directions:1. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente, as directed on the package instructions. Remove the pot from heat and ladle/pour about 1 cup of the pasta water in the glass measuring cup.
2. Drain the pasta in the colander and let it rest, covered loosely with a pot lid or plate.
3. Place a small, heat-safe bowl near the stove. In a large cast-iron or non-stick skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the red pepper flakes and garlic and cook, stirring constantly, until the garlic begins to simmer. Cook for about 30 seconds more to infuse the oil with spicy, garlicky flavor, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside. Wipe out the pan with a clean kitchen rag or paper towel.
4. Return the pan to the stove. Add 2 tablespoons olive oil and heat over medium-low until shimmering. Add the broccoli and sprinkle with 1 teaspoon salt. Cook, stirring occasionally, until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them (about ten minutes).
5. Add the sun-dried tomatoes to the pan. Measure out ⅓ cup pasta water (keep the rest for later) and pour it into the pan. Cover the pan with your lid or cookie sheet and continue cooking until the water has simmered down to almost nothing, about 15 to 30 seconds. Uncover and remove the pan from heat.
6. Add the drained pasta to the pan and drizzle in all of the infused oil. Give it a stir, then add most of the Parmigiano. Stir until everything is well distributed. Add another 1 to 2 tablespoons pasta water, the chopped olives and lemon juice, and stir until the cheese gets creamier. Season to taste with salt and add a tablespoon more pasta water or additional cheese if you’d like it to be more creamy. If it seems dry at all, add a little splash of olive oil and mix well.
Serve right away, garnished with the remaining Parmigiano. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I created this recipe and served it with grilled chicken to Norma's friend, Rachel and her husband. They raved about the pasta and asked for the recipe, which I gave to them happily. Several months later, they invited us to their home for dinner, and made the EXACT same pasta that I made months before. I told them how delicious it was, and Rachel started telling us the story of how she learned this recipe when she lived in Italy for a year on an college exchange student program. I continued to question her about the recipe, and she soon realized that it was, in fact, my recipe. :-) It was quite the memorable evening for everyone!
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