Ziti with Broccoli
Ideal for a quick weeknight dinner, this comforting pasta dish was developed by cookbook author and actor Stanley Tucci. He says it’s a good example of how the cooking styles of both sides of his family have melded. “The Tucci family prepared this dish with ziti and no garlic,” he explains. “The Tropiano family [his mother’s side] prepared it using spaghetti broken into 2 1/2-inch (6-cm) lengths, so now my mother sometimes serves it with broken spaghetti. Either way, it’s very tasty.” Stanley suggests pouring a light white, light red or rosé wine alongside.
Ingredients:
- 1 large head broccoli (about 1 lb./500 g)
- Kosher salt and freshly ground pepper
- 1 lb. (500 g) ziti
- 1/4 cup (2 fl. oz./60 ml) olive oil
- 1 garlic clove, chopped (optional)
- Extra-virgin olive oil for drizzling
Directions:
Trim off 2 to 3 inches (5 to 7.5 cm) of the tough broccoli stems and discard. Cut the broccoli florets away from the remaining tender stems. Cut the florets into large bite-size pieces. Peel the tender stems as you would carrots, then cut into short sections and then into thin, bite-size lengths. Set all of the prepared broccoli aside.
Bring a large pot of salted water to a boil over high heat. Add the broccoli stems and then the florets. Cook until tender but firm, about 4 minutes. Using a slotted spoon, transfer to a bowl and set aside.
Add the pasta to the same water and cook according to the package instructions until al dente. Reserve 1 cup (8 fl. oz./250 ml) of the cooking water before draining the pasta.
Return the drained pasta to the pot and toss with the olive oil. Add the garlic, broccoli and 1/2 cup (4 fl. oz./125 ml) of the reserved cooking water. Toss, adding more olive oil and water if the mixture is too dry. Serve immediately, garnished with pepper and drizzled with extra-virgin olive oil. Serves 4.
Recipe adapted from The Tucci Cookbook, by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin and Mimi Taft (Gallery Books, 2012)
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