“Pasta with Broccoli and Bread Crumbs” from “Salt, Fat, Acid, Heat”

Kirstin: I’m always up for a broccoli pasta recipe after our very good Italian friend Cristiana showed me how to make it once on a chilly autumnal evening in Tuscany. We usually visit Italy in the Summer, but Cristiana was very keen for us to come in the autumn, so we could eat different foods. And so we did, including her broccoli pasta using olive oil we had pressed ourselves. Previously she had taught me how to make a variety of dishes from leftovers; arancini and frittata. Recipes I still use all of the time.
Anyway, I digress. But there is a point to this. I’ve tried a number of broccoli pasta recipes, but this one was the most like the one she taught me how to make. The broccoli slightly mushy but oh so full of chilli and garlic flavour. The breadcrumbs adding some crunch and the parmesan adding some salt. There were a lot of instructions in what on the face of it is a simple recipe. Each and every one was completely worth it. And I do so love the way that Samin talks about food. When boiling the pasta water, “salt until it tastes like the summer sea”. Or. Here’s another “cook gently until the garlic starts to give off an aroma”. These simple instructions encourage one to be involved in the food in a way that other cooks do not. I can tell this book will get much use over many, many years.

Oh and here’s a pic of my companion while cooking.

“Pasta with Broccoli and Bread Crumbs” from “Salt, Fat, Acid, Heat”

6 thoughts on ““Pasta with Broccoli and Bread Crumbs” from “Salt, Fat, Acid, Heat”

  1. Maureen Stapleton says:

    We had this last night and it was absolutely delicious. Also, it gets bonus points for using ingredients that we already had to hand.

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