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I understand at night. It’s 6pm, you’re tired from work, the fridge looks sparse, but somehow everyone pulls off a meal that will take them back in seconds. This pasta was born in our house on just such a weeknight and has become one of my favorite dinner recipes ever.
I’ve been making versions of this for years, but lately I’ve been taking a simpler approach to cooking. So instead of overcomplicating things, let some quality materials do the work. This puffed broccolini pasta is just that. The charred, slightly bitter vegetables are topped with lots of garlic and a squeeze of bright lemon. And toasted breadcrumbs on top add the most satisfying crunch (again, not really) do not have Please skip it). It’s an uplifting meal that’s ready in about 25 minutes (most of the time just waiting for the pasta water to boil).
The key here is that the magic is in the technique, not the ingredient list. So let’s talk about some strategies to make this pasta better than your usual weeknight pasta.
Make perfect blisters with broccolini
Don’t rush it, because this is where the flavor lives. You want the pot to be hot, and I mean really hot, but resist the urge to move the pot too quickly. You may be tempted to stir, but don’t. Let the broccolini sit in the olive oil for a good 2-3 minutes, until the bottom is well charred and starting to get a little crispy. The char brings a slightly smoky, almost nutty flavor to the entire dish.
You also want to avoid crowding the pot. If you add everything at once, you will get broccolini. steam Instead of blistering, that’s fine, but not the goal of this recipe. It’s well worth taking a few minutes to work in batches if you need to.
The secret to perfect al dente pasta
I interviewed Joshua McFadden’s Substack A while ago (if you don’t know his cookbook) six seasonshighly recommended), and he completely changed the way I think about cooking pasta. His approach is simple but innovative. Partially cook the noodles in boiling water, then finish with the sauce.
So if the directions on your pasta package say to boil it for 9 to 11 minutes, set your timer to 7. You want pasta that is past the crunchy stage but still chewy, or a bit too chewy. Then transfer it directly to a skillet with plenty of sauce and starchy pasta water to finish cooking there. The pasta absorbs all the flavor from the garlic and lemon, and the starch from the water keeps everything smooth and glossy rather than oily. The difference between pasta with sauce and pasta become one Along with the sauce.
Don’t Skip the Breadcrumbs
It may seem like an extra step, but toasted breadcrumbs are non-negotiable in this recipe. It adds a buttery crunch and is a great contrast to the silky pasta. Simply add a little olive oil and salt to the breadcrumbs and bake until golden brown. It takes approximately 6 minutes. You can also make the bread crumbs 1-2 days in advance and store them in an airtight container. (You’ll thank me in the future.)
Final notes for success
- About garlic: 6 cloves may seem like a lot, but trust me, it’s a lot. This is garlicky pasta, which gives it so much flavor. Be sure to slice thinly so that the cloves are evenly distributed throughout. Watch carefully when the garlic hits the pan. It should be fragrant and golden, not bitter and burnt.
- About lemon: If you have a microplane for the skin, use it and add both the skin and the juice. The rind imparts a bright, aromatic citrus flavor, while the juice brings the acidity that makes everything pop. I always leave extra lemon wedges on the table. Because some people (like me) like to squeeze a lot of lemon into it.
- About red pepper flakes: We use a teaspoon that gives a gentle warmth. If you like more heat, try it. If you’re cooking for children or someone who doesn’t like spices, you can change the setting back or omit it completely.
- About cheese: Good quality parmesan cheese is highly recommended. Sprinkling plenty of cheese just before eating gives it the richness of restaurant-quality pasta.
This is a weeknight dinner that I want to have again and again. Simple ingredients, rich flavor, and the satisfaction of being able to make something delicious without much effort. Let me know if you make it and read the recipe.
explanation
Charred broccolini, lots of garlic, bright lemon, and crunchy breadcrumbs. It’s the kind of pasta that makes you wonder why you would order it outside. The key is to get the broccolini to rise properly and the noodles to finish in the sauce so that everything comes together smooth and glossy. Simple, fast, and endlessly satisfying.
- 1 Pound long pasta (spaghetti, linguine, or bucatini)
- 1 1/2 broccolini (pound), ends cut off
- 1/3 cup extra virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 teaspoon red chili flakes
- 1 lemon, with zest
- 3 tablespoons fresh lemon juice
- 1 cup bread crumbs bread crumbs
- 1 tablespoon Extra virgin olive oil (for breadcrumbs)
- 1/2 cup freshly grated parmesan cheese
- 1 A pinch of flaky sea salt to finish
- Toast the breadcrumbs. Preheat oven to 350°F. spread 1 cup breadcrumbs Place on a baking sheet lined with parchment paper. throw 1 tablespoon extra virgin olive oil Add a pinch of salt and bake until golden brown. Let’s set it aside.
- Cook the pasta. Bring a large pot of heavily salted water to a boil. addition 1 pound long pasta (spaghetti, linguine, or bucatini) Cook until just barely al dente, 1 to 2 minutes less than package directions. Reserve 1 1/2 cups of the pasta cooking water before draining.
- Fluff up the broccolini: While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add 1 1/2 pounds broccolini, trimming the edges into a single layer (work in batches if necessary; don’t crowd the pan). Let it sit until the bottom is charred and blisters. Stir and cook for another 3 minutes, until softened but still bright green. Season with salt and pepper.
- Add the garlic: Reduce heat to medium and add 6 thinly sliced ​​garlic cloves, 1 peeled lemon, and 1 teaspoon red pepper flakes. Fry everything in oil until fragrant. The garlic will begin to turn golden brown. Be careful not to burn it.
- Toss it together: Add the drained pasta directly to the skillet, then add 1 cup of the reserved pasta water and 3 tablespoons of fresh lemon juice. Stir everything together over medium heat for 2 minutes, adding more pasta water as needed, until the sauce is glossy and coats the pasta. The starchy pasta water eliminates the oiliness and creates a smooth finish.
- Finish and serve: Taste and adjust seasoning by adding salt, pepper, or lemon juice. Divide between bowls and top with toasted bread crumbs, a little olive oil, and a generous amount of freshly grated Parmesan cheese. Finish with a pinch of flaky sea salt and garnish with extra lemon to serve.
Precautions
The secret to perfect al dente pasta is to finish cooking the noodles in the sauce rather than in boiling water. Pull them out when they still have too many teeth and let the pan absorb all the garlic and lemon flavor. The breadcrumbs can be made 1-2 days in advance and stored in an airtight container at room temperature.
- Preparation time: 15
- Cooking time: 15
Source: Camille Styles – camillestyles.com
