Thursday, March 5, 2009

Rigatoni with broccoli and bread crumbs

1 1/2 pounds dried rigatoni, or other large tubular pasta
3 cups broccoli florets
1/2 cup olive oil
2 large garlic cloves, chopped
1 tablespoon crushed red pepper flakes
2 tablespoons chopped fresh flat-leaf parsley
1/4 stick salted butter
Salt to taste
3/4 cup toasted fine bread crumbs

Bring a large pot of lightly salted water to a boil and cook the pasta and broccoli florets for about 6 minutes, until both are barely al dente.

Drain, reserving 1 cup of the cooking water.

In large sauté pan, heat the olive oil over medium heat.

Add the garlic and sauté for about 1 minute, until golden.

Add the red pepper flakes, parsley, and butter; season with salt.

Add the pasta, broccoli, and reserved pasta cooking water to the pan and cook over medium to high heat for about 3 minutes, until the water is reduced by half and the pasta and cauliflower are al dente.

Remove pan from heat, add 1/2 cup of the toasted bread crumbs, and toss.

Transfer to a serving platter and garnish with the remaining 1/4 cup of bread crumbs.