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Ingredients:
1 lb. Fasolino's Stortelli #51
1/2 cup Fasolino's Extra Virgin Olive Oil
Broccoli -- two big trees, finely chopped, stalks, florets and leaves
Garlic -- five or six cloves. Chop them along with the broccoli
Kosher salt and freshly-ground black pepper
Directions:
Start your water boiling for the pasta. Heat a large pan on medium high. Once it is warm, swirl in your olive oil. Allow it to heat up. Test its readiness by flicking in a pinch of chopped broccoli. If it quickly sizzles, you are good to go.
If you are chopping with a machine, you can sauté in batches. This is helpful if you are time-pressed after-work home cook. Otherwise, just toss it all in at once and start mixing it all around.
With the broccoli in such fine pieces, it takes no time for this to be ready. Mix thoroughly, coating everything evenly and distributing the garlic fairly. Keep moving it around so the garlic doesn't scorch. After about four minutes, sprinkle a little salt and grind a little pepper.
Turn off the heat, drain the pasta and place it in a large serving bowl, perhaps drizzle with a little more oil.
You can serve this two ways. Combine pasta and broccoli in an enormous bowl and dish it out from there or plate the pasta first and then top with the broccoli, allowing your guests to toss to their liking. In either case, supply lots of asiago cheese and french bread.
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