INGREDIENTS

MAKES FOUR SERVINGS

• 12 oz. Sfoglini Reginetti
• 1 medium head of broccoli, cut into large pieces 
• 3 tbsp. extra-virgin olive oil, divided
• 2 cloves of garlic, sliced
• 2 tsp. chili flakes
• Salt and fresh cracked pepper, to taste
• Freshly grated Parmesan or Pecorino Romano cheese, to taste

DIRECTIONS

In a large skillet, heat 2 tablespoons of olive oil and garlic over medium heat until the garlic starts to brown. Add the chili flakes and then turn the heat off.

Meanwhile, heat 4 quarts of salted water in a large pot and bring to a boil. Add Sfoglini Reginetti and broccoli at same time and cook for approximately 5-8 minutes (broccoli should be slightly overcooked) and strain, saving a splash of the pasta water to add to skillet.

Add the Reginetti, broccoli, and a few spoonfuls of pasta water to the skillet with the garlic and chili flakes and return to medium heat. Toss mixture breaking broccoli down so it coats the pasta in a pesto like consistency. Add salt, fresh cracked pepper and 1 tablespoon olive oil and heat for approximately 2 minutes until you achieve a thick consistency.

Divide the pasta among four serving dishes. Top each serving with grated Parmesan and/or Pecorino cheese, salt and pepper to taste and serve.