Description
Romanesco Broccoli Maccheroni is a simple yet flavorful Italian pasta dish combining tender Romanesco broccoli florets sautéed with garlic, chili flakes, and optional anchovy, mixed with perfectly cooked maccheroni and finished with grated Pecorino Romano cheese. This dish delivers a creamy texture by mashing some of the broccoli with pasta water, creating a luscious sauce that highlights the fresh, green flavors of the Romanesco and the sharpness of the cheese, evoking the essence of traditional Roman cuisine.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium head of Romanesco broccoli
- 1 garlic clove, whole
- a pinch of chili flakes
Pantry & Seasonings
- 2-3 tablespoons extra virgin olive oil
- 1 anchovy fillet in oil, optional
- Salt and pepper to taste
Pasta & Cheese
- 320 g maccheroni pasta (or rigatoni, or mezze maniche)
- 1/2 cup grated Pecorino Romano or Parmigiano Reggiano
Instructions
- Prepare the Romanesco Broccoli: Clean the head of Romanesco broccoli and divide it into florets. Rinse the florets thoroughly under running water to remove any dirt or impurities.
- Boil the Broccoli: Bring a large pot of salted water to a boil. Add the Romanesco florets and cook for about 10 minutes, or until they become tender but still hold their shape. Then, use a slotted spoon to scoop out the florets and place them in a bowl, keeping the broccoli-flavored water in the pot for cooking the pasta.
- Sauté Aromatics and Flavor Base: In a large sautée pan, heat 2-3 tablespoons of extra virgin olive oil over medium heat. Add the whole garlic clove and a pinch of chili flakes, allowing the flavors to infuse the oil. If using, add the anchovy fillet and stir until it melts and blends into the oil, creating a savory base.
- Cook Broccoli in the Sauté Pan: Add the cooked Romanesco florets to the flavored oil. Toss and mix well to coat the broccoli in the oil mixture. Season with salt and freshly ground pepper to taste.
- Create Creaminess: Using a wooden spoon or fork, gently mash some of the broccoli florets while adding a splash of the reserved boiling water. This step creates a creamy sauce from the broccoli and pasta water. Continue cooking for 5 to 10 minutes, stirring often, until the mixture is tender and creamy.
- Cook Pasta: In the same pot of boiling water used for the broccoli, cook the maccheroni pasta until al dente according to package instructions. Drain the pasta while reserving some of the pasta cooking water.
- Combine Pasta and Broccoli: Toss the cooked pasta into the sautée pan with the broccoli mixture. Add a bit of the reserved pasta water if the mixture seems dry. Drizzle with extra virgin olive oil for added richness.
- Add Cheese and Finish: Stir in most of the grated Pecorino Romano or Parmigiano Reggiano cheese, reserving some for garnishing. Mix everything well to combine and melt the cheese slightly.
- Serve: Plate the pasta, then garnish with freshly cracked black pepper and sprinkle the remaining Pecorino cheese on top. Serve immediately for best flavor.
Notes
- Use fresh Romanesco broccoli for the best texture and flavor. Its unique fractal appearance adds visual appeal.
- The optional anchovy adds umami depth but can be omitted for a milder taste.
- Saving the broccoli cooking water enhances the pasta’s flavor and helps create the sauce’s creaminess when combined with mashing.
- This dish pairs well with a crisp white wine such as a Pinot Grigio.
- For a vegetarian version, omit the anchovy and use vegetarian Parmesan alternatives if desired.
- Make sure to cook the pasta to al dente to hold the sauce well without becoming mushy.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 12 mg
