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JFI: Garlic - Simple rustic Pasta with garlic and brocolli

Posted by Mathy Kandasamy | Filed under Broccoli, Garlic, Pasta, Jihva For Ingredients(JFI), Archives

I was introduced to Pasta when I moved to United States to study. It was part of the ‘welcome party’ where foreign students were introduced to pbj sandwiches and apple pie among other delicious Hawaiian food. Everything was going great until I tasted pasta. Pasta which was drowned in tomato sauce with some browned ground beef. It took me more than a year to go near ‘Italian Food’. Thanks to a Japanese friend of mine, who introduced me to the plain but very flavourable food from Italy, I quickly became a fan of Pasta. Should confess something here. I’m still unable to stomuch plain white Pasta.

The recipe I’m going to share here today is quite rustic and plain. But is full of nutrients and flavor.

Recipe:

1/4 lb pasta
2-3 cloves of garlic, minced
1/4 cup finely chopped brocolli florets
1 teaspoon olive oil
salt
black pepper

In a tall pan boil water and add salt and little oil. Oil is added to keep the pasta from sticking. Once the water boils add the pasta and keep an eye on it. You dont want the pasta to turn to mush. Remember what you do when you cook rice on stovetop. One would pop a grain or two in your mouth. Do the same here. Once the pasta is cooked drain the water and keep it aside. Reserve some water too, you might need it later.

In a skillet, add olive oil and quickly add the minced garlic. Let it cook for about 30 seconds and add the finely chopped brocolli florets. Close the lid. Once the brocolli florets are half-done (this might take about a minute or two), sprinkle a little salt and black pepper.

Add in the pasta and stir nicely to coat the pasta with the flavors of garlic.

Voila, from pantry to stove to plate in less than 10 minutes.

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