Thursday, April 7, 2011

Pasta Shells with Broccoli and Garlic Chips

To me, cooking is all about the simple beauty of food. I'm not into overly fussy dishes with too many components to count and which leave you feeling foolish because you either don't know how to pronounce them or never heard of before. Jen DePalma's dishes are simple and spectacular and leave you saying - "huh, why didn't I think of that"! A classic favorite of mine is Pasta with Garlic and Olive Oil- can't get any simpler or healthier! I dress up my twist on the classic with Broccoli and my secret ingredient capers. I use large shells since it's even more amazing when a little caper or garlic chip gets lodged inside of the shell and you when you bite into it you get an extra  bang for your buck. This is an amazing dish to entertain with because the flavors are so intense and marry so beautifully it sheer perfection- PS it's also reallly cheap to make! I love to add lots of black pepper to give it even more punch! If you're stomach could handle it add some crushed red pepper falkes while you're at it!

This starchy pasta water helps the bring the recipe all together

Sheer Perfection, do you see the garlic chips lodged inside the shells, yum!
Jen DePalma's Pasta Shells with Broccoli and Garlic Chips
1/2 box of large pasta shells- cooked according to directions (reserve 1/2 cup of starchy cooking water)
1 cup of frozen broccoli
1/4 cup of capers
3/4 cup extra virgin olive oil
5 cloves of garlic sliced
1/2 cup of parmigiano regianno
3 tsp of black pepper
Directions
Cook Pasta according to box at the last 2 minutes of cooking toss frozen broccoli to water and allow to cook- drain and set aside
In a large saute pan over medium heat add olive oil and garlic slices
Slowly toast garlic 3-5 minutes, add in capers- saute 1 minute
Toss in pasta shells, broccoli , 1/2 cup of reserved pasta water and black pepper.
Top with Parmiginao Reggiano and Enjoy!

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