Description
Romanesco Broccoli Maccheroni is a simple and flavorful Italian pasta dish featuring tender Romanesco broccoli infused with aromatic garlic, chili flakes, and optional anchovy, tossed with al dente maccheroni and finished with savory Pecorino Romano cheese. This recipe captures the essence of classic Roman cuisine, delivering a creamy, comforting meal with just a few quality ingredients.
Ingredients
Scale
Romanesco Broccoli
- 1 medium head of Romanesco broccoli
- 2-3 tablespoons extra virgin olive oil (evo oil)
- 1 garlic clove, whole
- A pinch of chili flakes
- 1 anchovy fillet in oil, optional
- Salt and pepper to taste
Pasta and Cheese
- 320 g maccheroni pasta (or rigatoni, or mezze maniche)
- 1/2 cup grated Pecorino Romano or Parmigiano Reggiano
Instructions
- Prepare Romanesco Broccoli: Clean the head of Romanesco broccoli and divide it into florets. Rinse the florets thoroughly under running water to remove any dirt.
- Boil Broccoli Florets: Bring a large pot of salted water to a boil. Add the Romanesco florets and cook for about 10 minutes or until tender. Once cooked, scoop them out and place in a bowl. Keep the boiling water as it will be used to cook the pasta and contains the broccoli’s flavor.
- Infuse Olive Oil: In a large sauté pan, heat the extra virgin olive oil over medium heat. Add the whole garlic clove and a pinch of chili flakes. If using, add the anchovy fillet and let it melt slowly into the oil, creating a rich base.
- Cook Broccoli in Oil: Add the cooked broccoli florets into the sauté pan and toss well to infuse the oil and seasoning into the broccoli. Season with a little salt and freshly ground black pepper.
- Create Creaminess: Using a wooden spoon or fork, mash some of the broccoli florets gently, adding a little bit of the reserved boiling water to create a creamy sauce. Continue cooking for 5-10 minutes, stirring often, until the mixture is tender and creamy.
- Cook Pasta Al Dente: In the pot of boiling salted water used earlier, cook the maccheroni pasta until al dente according to package instructions. Drain the pasta, reserving some of the pasta water.
- Toss Pasta with Broccoli: Add the drained pasta to the sauté pan with the broccoli mixture. Toss together, adding reserved pasta water as needed if the pasta seems too dry. Drizzle with additional extra virgin olive oil for richness.
- Add Cheese and Serve: Stir in most of the grated Pecorino Romano cheese, reserving some for garnish. Mix well to combine all the flavors. Plate the pasta, garnish with freshly cracked black pepper and sprinkle remaining Pecorino cheese over the top. Serve immediately.
Notes
- Romanesco Broccoli Maccheroni requires only a few quality ingredients, making it an easy and classic Roman pasta dish full of authentic flavors.
- Using the broccoli cooking water for the pasta adds enhanced flavor and helps create a creamy texture.
- The optional anchovy fillet melts into the oil, providing a subtle umami boost without a fishy taste.
- You can substitute maccheroni with rigatoni or mezze maniche depending on preference.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 330 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 10 mg
