Recipe - Pasta And Broccoli

1 lg Broccoli bunch, with at
least 4 stems
Coarsegrained salt
1 pound Cavatappi or fusilli
2 lg Garlic cloves
Three fourths cup Olive oil
Salt
Freshly ground pepper
Three fourths teaspoon Dried red pepper flakes
4 tablespoon Capers, packed in wine
vinegar, drained
20 lg Sprigs Italian parsley,
leaves only, coarsely
chopped

This is Bugialli's version of the dish, which I liked the best of the
halfdozen I tried.

Clean broccoli, discarding tough bottom stems, and separate stems from
florets. Place in 2 bowls of cold water 30 minutes.

Bring large pot of cold water to boil. Add coarse salt to taste, the add
pasta and immediately afterward, broccoli stems. Pasta should be cooked al
dente, 912 minutes. About 2 minutes after adding stems, add florets.

Meanwhile, mince garlic. Place oil in small saucepan over medium heat. When
oil is warm, add garlic and saute until lightly golden, about 1 minute.
Season to taste with salt, pepper and red pepper flakes. Add capers and
saute 2 more minutes. By that time, pasta and broccoli should be cooked.

Drain contents of stockpot. Transfer to large warmed serving dish. Pour
sauce over and mix well. Sprinkle parsley over and serve immediately. Makes
46 servings.

Each of 4 servings contains about: 825 calories; 374 milligrams sodium; 0
cholesterol; 43 grams fat; 95 grams carbohydrates; 19 grams protein; 2.1
grams fiber.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini