Sarnataro Broccoli and Spaghetti
  •  1 1/2 lbs brocoli crowns
  • 5 TBS good olive oilHeat olive oil up in bottom of saucepan
  • 5 garlic cloves chopped
  • 2 cups chicken broth
  • 1/4 cup olive oil
  • 1 TBS red pepper flakes
  • pat of butter (optional)
  • I lb spaghetti or shape of choice

 This is a family favorite.....well known for the leftovers which never last long.  The Italians tend to make their vegetables less el dente than Americans and this recipe is served with the broccoli falling apart..but you can adjust the tenderness by length of cooking.  I like to sometimes add the broccoli in two batches to get a variety of color and texture. It is the simplest of recipes, healthy and delicious. My son Luke loves this especially leftover.


  • Heat olive oil in bottom of pot and add garlic and hot pepper flakes...cook 1 not brown
  • Add broccoli and chicken stock..cover pot and cook 20 minutes add pat of butter  (optional)
  • Boil water and add  pasta..cook el dente and drain (can add some olive oil to prevent sticking)
  • Serve brocoli over pasta
  • Have hot pepper flakes available for anyone who lies it spicier
Serves:serves 4
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