Bucatini and Broccolini
Bucatini and Broccolini
I love bucatini. It is probably my favorite of all the pasta shapes. You just can't go wrong with it. And even if you over cook it, somehow it still feels right. It really elevates any pasta dish. Broccolini is my favorite type of broccoli to grow. It is so much easier than traditional broccoli and frankly it tastes better. If you can't find it, then just slice the broccoli thinly so it is easy to eat and cooks evenly. This recipe comes together very fast. It the time is takes to boil the pasta, you have dinner. Feel free to sub in a different type of pasta but trust me, bucatini is the best.
Ingredients
Equipment
Method
- Bring a large pot of water to boil. Add a few large pinches of salt to season the cooking water. You will cook the broccolini and the pasta in the same water.
- Trim the broccolini. I like the chop the ends and then cut into 2 inch pieces. Also mince the garlic.
- Once the water is boiling, add the broccolini to the water and boil until bright green 2-3 minutes. While this is cooking, add the olive oil to the medium skillet and bring to medium low heat.
- To the skillet, add the minced garlic and a pinch of salt and the red pepper flakes. I prefer herb salt, but use what you have. Don't oven season at this step because we will be adding pasta water later which is also salty. Saute the garlic for 2-3 minutes until fragrant. Then add the vermouth. Allow to cook for a few minutes to reduce the liquid.
- Add the broccolini to the skillet. I just use a slotted spoon to transfer the almost cooked broccolini to the skillet with the garlic vermouth and olive oil. Add the bucatini into the water to cook.
- Once the bucatini is most of the way cooked (al dente), add it to the skillet with the butter and about 1/3 cup of pasta water. Toss and cook over medium low heat until the sauce thickens. Taste for salt and pepper.
- Serve with a sprinkle of parmesan cheese.
Nutrition
Notes
