Page 44 - 201415_TOH_Cookbook

BROCCOLI
PENNE PASTA
BYRNE FAMILY, PLUM ISLAND, MA
INGREDIENTS
Serves 6
2 large bunches fresh broccoli tops 8 cups chicken stock 1 (16-ounce) box penne pasta 1/4 cup extra-virgin olive oil 1 tablespoon garlic powder Pinch of salt Pinch of ground black pepper 1 cup grated Parmesan cheese, plus
extra for the table
“This is a recipe I grew up eating as a little girl. My Sicilian grandparents perfected the recipe and passed it down through my parents, then to me and now to my chil- dren. It’s a favorite of my daughter Colleen (class of 2016) and it’s waiting for her on each trip home. It can be served alone or with broiled Italian meatballs on the side. Mangia!” Carla Byrne
PREPARATION
1. Cut the broccoli tops into florets.
In a pot over high heat, bring the stock to a boil. Add the broccoli
and pasta. Lower the heat and cook gently until the pasta is al dente and the broccoli is tender, at least 10 minutes.
2. Remove from the heat and let stand 5 minutes to allow the pasta to continue to absorb the stock and the sauce to thicken.
3. Mix in the olive oil and season with garlic powder, salt and pepper. Mix in the Parmesan. Serve hot, ladling some of the remaining stock over each serving. Sprinkle additional Parmesan over each serving, if desired.
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