Linguine with Broccoli, Tomatoes, and Pecorino
By America's Test KitchenPublished on January 29, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
10 ounces broccoli florets, cut into 1½-inch pieces¾ teaspoon table salt, plus salt for cooking broccoli1 pound linguine ⅓ cup extra-virgin olive oil, plus extra for drizzling4 garlic cloves, sliced thin¼ teaspoon red pepper flakes 2 tomatoes, cored and chopped¼ cup dry white wine ½ teaspoon pepper 1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
Before You Begin
Use a wine you'd be happy drinking for this recipe.
Instructions
- Bring 4 quarts water to boil in large pot. Add broccoli and 1 tablespoon salt and cook until broccoli is bright green and tender, about 3 minutes. Using slotted spoon, transfer broccoli to paper towel–lined plate. Add pasta to boiling water and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and set aside.
- Heat oil in now-empty pot over medium-high heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 1 minute. Add tomatoes, wine, pepper, and salt and cook until tomatoes begin to break down and darken slightly, about 5 minutes.
- Off heat, add Pecorino, broccoli, pasta, and reserved cooking water to pot and stir to combine. Serve, drizzling individual portions with extra oil and passing extra Pecorino separately
Time
30 minutesYield
Serves 4Ingredients
10 ounces broccoli florets, cut into 1½-inch pieces
¾ teaspoon table salt, plus salt for cooking broccoli
1 pound linguine
⅓ cup extra-virgin olive oil, plus extra for drizzling
4 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
2 tomatoes, cored and chopped
¼ cup dry white wine
½ teaspoon pepper
1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
Ingredients
10 ounces broccoli florets, cut into 1½-inch pieces
¾ teaspoon table salt, plus salt for cooking broccoli
1 pound linguine
⅓ cup extra-virgin olive oil, plus extra for drizzling
4 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
2 tomatoes, cored and chopped
¼ cup dry white wine
½ teaspoon pepper
1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
Ingredients
10 ounces broccoli florets, cut into 1½-inch pieces
¾ teaspoon table salt, plus salt for cooking broccoli
1 pound linguine
⅓ cup extra-virgin olive oil, plus extra for drizzling
4 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
2 tomatoes, cored and chopped
¼ cup dry white wine
½ teaspoon pepper
1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
Why This Recipe Works
For a no-fuss vegetarian pasta, we cook broccoli and linguine in the same water, tossing both in a rich mixture of garlic-oil, tomatoes, and Pecorino.
Before You Begin
Use a wine you'd be happy drinking for this recipe.
Instructions
- Bring 4 quarts water to boil in large pot. Add broccoli and 1 tablespoon salt and cook until broccoli is bright green and tender, about 3 minutes. Using slotted spoon, transfer broccoli to paper towel–lined plate. Add pasta to boiling water and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and set aside.
- Heat oil in now-empty pot over medium-high heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 1 minute. Add tomatoes, wine, pepper, and salt and cook until tomatoes begin to break down and darken slightly, about 5 minutes.
- Off heat, add Pecorino, broccoli, pasta, and reserved cooking water to pot and stir to combine. Serve, drizzling individual portions with extra oil and passing extra Pecorino separately
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