Sicilian Broccoli and Ditalini
photo by JackieOhNo!
- Ready In:
- 20hrs 30mins
- 2 large fresh broccoli
- 1 whole garlic clove
- 1 large onion
- 1⁄4 cup extra virgin olive oil
- 6 bouillon cubes (Use vegetarian bouillon to make this recipe vegetarian.)
- fresh black pepper (to taste)
- parmesan cheese (to taste)
- 1⁄2 lb ditalini (or small shells)
- 6 cups water
Place in a dutch oven or a large deep frying pan:
- Chopped onion and garlic and saute in the olive oil for approximately 10 minutes but do NOT brown. (just a slightly golden color will be good).
- Clean and trim broccoli and cut into 2" pieces.
- Add cut broccoli to garlic and onion.
- turn down flame and add 6 cups very hot water and bullion cubes, & salt & pepper.
- Simmer until broccoili is still slightly crunchy and add pasta.
- Add more water if needed while pasta is cooking with the broccoli as it can absorb alot of the water.
- cook until pasta and broccoli are both tender and most of the water is absorbed.
- turn off the heat and sprinkle a small amount of extra virgin olive oil and approximatly 1/2 cup parmegiano cheese. Toss and serve.
- You can garnish with lemon if you like.
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DARLENE THIS DISH TAKES ME RIGHT BACK TO THE BASEMENT DAYS AT GRAM-N-POPS! I'VE MADE IT TWICE IN THE PAST TWO WEEKS. THE FIRST TIME WAS WITH DITALINI AND THE SECOND WAS TONIGHT WITH ORECHIETTE. I THINK THE LATTER IS THE WINNER..AND I'VE RECENTLY TRIED A NEW PASTA THAT TAKES THE CAKE!! ITS RUMMO PASTA, HAVE YOU EVER HEARD OF IT? OMG PASTA DAYS WILL N E V E R BE THE SAME. BUON APPETITO AND TY MUCHO FOR SHARING.
This is something I was raised on by my Italian grandmother, so the taste is very familiar to me, and is like comfort food. I made this pretty much as posted, using 2 bunches of broccoli and 16 oz. of ditalini (while still only using 6 cups of water). I didn't have bouillon cubes, so used powder in its place. I also added some crushed red pepper flakes. The end result was just like I remembered. I served this with some garlic and cheese sausage, but will happily eat the leftovers on their own. The parmegiano cheese is a must. Made for Spring PAC 2013.
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RECIPE SUBMITTED BY
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <br> <br> <br> <br> <br>My name is Darlene and I live in Cairo NY. Which is in the foothills of the beautiful Catskill Mts. <br> <br>I'm a mother of 2 grown sons and grandmother of 5. <br>I adore animals and am a proud owner of an awesome 110 lb. German Shepherd (Axl) & a little black cat (Beau). <br> <br> I have the greatest husband in the world who is a vegetarian due to health issues. <br>My family started teaching me to cook when I was barely able to reach the counter top. My husband has heart disease and eats no meat and only some seafood, so I'm always looking for low cholesterol recipes. <br> <br> I love to cook. I mean I REALLY love to cook. -So much so that I've often thought about opening up a small restaurant of my own. If only I were 20 years younger!!