Aglio e olio capellini with broccoli and red pepper flakes. Translation: garlic and olive oil in angel hair pasta – with the addition of tender broccoli and dried chilies.
The original recipe traces back to regions throughout Southern Italy, where it was commonly made with linguine. After finding its way to Rome in the mid 1800s, spaghetti and vermicelli became the pasta of choice. For us, capellini steals the show.
This is how we do it for two generous servings.
Ingredients:
½ pound capellini pasta
¼ cup of extra-virgin olive oil
¼ cup of chicken or vegetable broth
4 to 5 garlic cloves, chopped
1 ½ cup of steamed or boiled broccoli crowns
1 tsp. red pepper flakes
salt and pepper to taste
Parmesan or Romano cheese
Directions: Cook pasta according to package directions. In a skillet, gently heat chopped garlic and red pepper flakes in olive oil on low heat for 5 to 7 minutes. Do not brown the garlic. Then raise the heat slightly and add cooked broccoli to the skillet. Toss for 2-3 minutes. Add the cooked pasta, plus the broth, salt, and pepper. Toss again and serve with grated Parmesan and/or Romano cheese.
Yes! I make this but I’ve never used broth. I’ll try it.
Mangiamo!!!
yeah i pretty much make every pasta dish with a small container of homade chicken broth which i store is 1/4 containers. The idea came to me because I watched a secret to making pasta dishes which was to add a few spoonfuls of pasta water once making the sauce to emulsify everything. Used chicken broth instead which just amped up the flavor. Seems the Romans have beeing doing for a while. I swear by it.
So simple, so good. I’m hungry.
Yummmm!