Featured Pinch Tips Video
- 3 c
- broccoli florets
- 5 Tbsp
- olive oil
- 3 clove
- garlic, flattened
- 1 medium
- onion, coarsely chopped
- 3 1/2 oz
- prosciutto, cut julienne
- 1/4 c
- capers, drained
- 1/4 c
- pitted green olives, coarsely chopped
- 8 oz
- 3 Tbsp
- butter, room temperature
- freshly ground pepper
- freshly grated parmesan cheese
1Blanch broccoli in a large pot of boiling salted water until just crisp tender. Drain. Refresh in cold water. Drain.
2Heat 3 tablespoons oil in heavy large skillet over medium-low heat. Add garlic and saute until golden brown. Discard garlic
3Increase heat to medium. Add onion and prosciutto and cook until onion is transparent, stirring frequently, about 5 minutes.
4Add broccoli, capers and olives and stir to heat.
5Meanwhile, add pasta to large pot of boiling salted water, stirring to prevent sticking. Cook until just tender but still firm to bite. Drain.
6Return pasta to pot. Toss with remaining 2 tablespoons of oil.
7Add broccoli mixture and butter to pasta and toss well. Season with pepper. Serve with Parmesan.