pasta with long-cooked broccoli

Ainekset

1/2 cup extra-virgin olive oil

6 thinly sliced garlic cloves

1 big pinch of chile flakes

2 pounds of broccoli, cut into 1-inch pieces (don't forget to peel, slice, and add the stalks!)

Kosher salt

½ cup finely grated Parmesan

1/4 packed teaspoon finely grated lemon zest

Whipped ricotta

Pasta

Ohjeet

Set a large Dutch oven over low heat and add 1/2 cup extra-virgin olive oil, 6 thinly sliced garlic cloves, and a big pinch of chile flakes. When the garlic is aromatic and gently sizzling, stir it around a bit, then add 2 pounds of broccoli, cut into 1-inch pieces (don't forget to peel, slice, and add the stalks!), and 1½ cups water. Season generously with salt, increase the heat to medium, and stir to combine. When the water boils, cover the pot and reduce the heat to keep it at a simmer.

Cook until the broccoli florets and stems are completely tender when pressed with the back of a wooden spoon, 30 to 35 minutes. If at any point the pot runs dry, add a splash of water. If there's still water in the pot when the broccoli is done, remove the lid and increase the heat to high to boil off the excesss.

Once you're satisfied with the texture of the broccoli and the amount of liquid, reduce the heat to low and mash the broccoli. Season the puree with ½ cup finely grated Parmesan and 1/4 packed teaspoon finely grated lemon zest. If the puree still seems to lack body, drizzle in a few more tablespoons of oil and let it simmer for another minute. Remove from the heat, then taste and tinker with the seasoning as needed with more salt, chile flakes, lemon zest, Parmesan, and freshly squeezed lemon juice.

Mix broccoli puree with Whipped Ricota (this page) to make a creamy, comforting sauce. Toss with hot, just- cooked pasta. Shower everything generously with more grated Parmesan before serving.

Muistiinpanot

Gentle heat and extended cooking time encourage broccoli's bitter and sulfurous aromatic compounds to dissipate, leaving only sweetness behind in this silky puree.

Alternatively to puttinh on pasta, Serve this silky puree as a warm side dish, or smear a generous amount onto Olive Oil-Fried Bread (this page) lightly swiped with a cut garlic clove. Or, for a light lunch, top a bowl of long-cooked broccoli with a few anchovy fillets or torn burrata and a drizzle of good olive oil. Serve with warm crusty bread.

Recipe from good things, by samin nosrat.