Spaghetti con broccoli aglio e olio
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Date: 2024-04-18
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Comments and reviews: 20
deadfr0g
Yessss! I’m a HUGE proponent of having two different olive oils in my kitchen: a cheaper one for cooking, and a really aromatic one for finishing.
I get my cooking EVOO from Costco because it’s pretty decent and fairly inexpensive. The flavour is relatively mild, and that’s fine: because significant heating quickly drives off the more delicate aromatics anyway. At home I always call this the cheap bottle, and I mean it very affectionately.
I get my finishing EVOO from the pretentious olive oil store on the other side of town because their aroma profiles are incredible. I always bias towards the boldest flavour that I like, because the concentration of flavours here is practically the entire point of buying fancy in the first place. At home I always call this the nice bottle.
And I’m sure some olive oil connoisseurs would say this is sacrilege, but if I’m ever making something where I wish I had a medium-strength oil, _I just mix my weaker oil and my stronger oil. _ I like them both individually, so I defend my practice here to the hilt. (I’ve used this barely-a-trick for some dressings, and I suppose not much else. Haha)
Also also, shoutout to Frankie Celenza (makes cooking content for Tastemade, who’s been preaching about this same dish for his entire video-making career.
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Yessss! I’m a HUGE proponent of having two different olive oils in my kitchen: a cheaper one for cooking, and a really aromatic one for finishing.
I get my cooking EVOO from Costco because it’s pretty decent and fairly inexpensive. The flavour is relatively mild, and that’s fine: because significant heating quickly drives off the more delicate aromatics anyway. At home I always call this the cheap bottle, and I mean it very affectionately.
I get my finishing EVOO from the pretentious olive oil store on the other side of town because their aroma profiles are incredible. I always bias towards the boldest flavour that I like, because the concentration of flavours here is practically the entire point of buying fancy in the first place. At home I always call this the nice bottle.
And I’m sure some olive oil connoisseurs would say this is sacrilege, but if I’m ever making something where I wish I had a medium-strength oil, _I just mix my weaker oil and my stronger oil. _ I like them both individually, so I defend my practice here to the hilt. (I’ve used this barely-a-trick for some dressings, and I suppose not much else. Haha)
Also also, shoutout to Frankie Celenza (makes cooking content for Tastemade, who’s been preaching about this same dish for his entire video-making career.
reply
leslieewing9088
That porch is perfect for a simple meal! I am eliminating oil from my diet on doctor's advice - not good for circulatory system - who knew Anyhow, this is what I do with pasta and broccoli:
Cut up broccoli about a half hour before I start the pasta water.
While pasta water is coming to a boil, I mince garlic and chop up sun-dried tomatoes that are packed dry, without oil.
I place the garlic and the sun-dried tomatoes in the bottom of a serving bowl.
I add pasta to the boiling water and set the timer, according to what pasta I am using. Penne pasta and buccatini - either will do.
At three minutes before the pasta is done, I toss in the broccoli. If the water has a hesitation to come back to boil, I might keep the broccoli and pasta cooking for an extra minute. I use a LOT of broccoli.
When the broccoli and pasta are cooked, I drain them and immediately put into the bowl on top of the garlic and sun-dried tomatoes. I might add a bit of pasta water if the combo is too dry.
Done! Only the pasta pot is left to wash. well, also the bowl. I use paper plates and plastic forks when I eat outside.
I love watching your cooking shows.
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That porch is perfect for a simple meal! I am eliminating oil from my diet on doctor's advice - not good for circulatory system - who knew Anyhow, this is what I do with pasta and broccoli:
Cut up broccoli about a half hour before I start the pasta water.
While pasta water is coming to a boil, I mince garlic and chop up sun-dried tomatoes that are packed dry, without oil.
I place the garlic and the sun-dried tomatoes in the bottom of a serving bowl.
I add pasta to the boiling water and set the timer, according to what pasta I am using. Penne pasta and buccatini - either will do.
At three minutes before the pasta is done, I toss in the broccoli. If the water has a hesitation to come back to boil, I might keep the broccoli and pasta cooking for an extra minute. I use a LOT of broccoli.
When the broccoli and pasta are cooked, I drain them and immediately put into the bowl on top of the garlic and sun-dried tomatoes. I might add a bit of pasta water if the combo is too dry.
Done! Only the pasta pot is left to wash. well, also the bowl. I use paper plates and plastic forks when I eat outside.
I love watching your cooking shows.
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psychoedge
Usually I'm here for your rather simple recipes but this one misses the mark because of a massive oversight. A crucial step in how oil based pasta sauces in Italy are made is the pasta water. Due to the starches that were cooked out of the pasta it is able to emulsify the oil and the water, creating a very glossy, not at all oily, sauce. It's the same principle like in the regular spaghetti aglio e olio. I think the Italian way of cooking what you did is frying the broccoli (broccoli, like most brassica variants, will taste a lot better with slight charring) and garlic, then deglaze the pan with the pasta water, reduce heat and add the almost al-dente pasta, stirring thoroughly so the emulsion starts. Then you reduce the sauce to the consistency you prefer, in the process you're cooking the pasta al-dente. You might also use a bit of the liquid from steaming the broccoli to infuse more taste in the sauce.
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Usually I'm here for your rather simple recipes but this one misses the mark because of a massive oversight. A crucial step in how oil based pasta sauces in Italy are made is the pasta water. Due to the starches that were cooked out of the pasta it is able to emulsify the oil and the water, creating a very glossy, not at all oily, sauce. It's the same principle like in the regular spaghetti aglio e olio. I think the Italian way of cooking what you did is frying the broccoli (broccoli, like most brassica variants, will taste a lot better with slight charring) and garlic, then deglaze the pan with the pasta water, reduce heat and add the almost al-dente pasta, stirring thoroughly so the emulsion starts. Then you reduce the sauce to the consistency you prefer, in the process you're cooking the pasta al-dente. You might also use a bit of the liquid from steaming the broccoli to infuse more taste in the sauce.
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cebo494
I find myself using a garlic press about 50% of the time these days; depends on all sorts of stuff like how much garlic I'm processing, how lazy I'm feeling, if I already have a dirty knife, what the dish is and if it benefits/hurts from large garlic chunks, and if I'm also doing ginger.
But the thing that made the difference was getting a garlic press with a built-in cleaner. It's basically just a grid of pegs on the back-side of the press that fit through the holes to push out anything that gets stuck in them. Cleaning out the holes was always a huge pain and you had to do it or else it got gross, so skipping that part made me more likely to use it.
Also, credit where it's due, getting a garlic press was what got me to start using fresh garlic instead of pre-crushed garlic.
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I find myself using a garlic press about 50% of the time these days; depends on all sorts of stuff like how much garlic I'm processing, how lazy I'm feeling, if I already have a dirty knife, what the dish is and if it benefits/hurts from large garlic chunks, and if I'm also doing ginger.
But the thing that made the difference was getting a garlic press with a built-in cleaner. It's basically just a grid of pegs on the back-side of the press that fit through the holes to push out anything that gets stuck in them. Cleaning out the holes was always a huge pain and you had to do it or else it got gross, so skipping that part made me more likely to use it.
Also, credit where it's due, getting a garlic press was what got me to start using fresh garlic instead of pre-crushed garlic.
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myopiczeal
I'll try this, but having discovered the magic a little pasta water brings to dishes like this, I'm not sure I'm gonna like omitting it. I usually do finish with a drizzle of my favorite olive oil anyway, so maybe it'll be fine.
One trick Smitten Kitchen taught me for cutting up broccoli, that leads to much less mess, is not to chop all the way through florets, but to start the cut, and then tear the florets apart from the stem end. The individual flowers are more likely to stay on the stem this way. It's a little thing, but very satisfying, IMO. She also has a recipe for pasta with longer-cooked broccoli if you, like my wife, prefers her veggies a little less al dente.
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I'll try this, but having discovered the magic a little pasta water brings to dishes like this, I'm not sure I'm gonna like omitting it. I usually do finish with a drizzle of my favorite olive oil anyway, so maybe it'll be fine.
One trick Smitten Kitchen taught me for cutting up broccoli, that leads to much less mess, is not to chop all the way through florets, but to start the cut, and then tear the florets apart from the stem end. The individual flowers are more likely to stay on the stem this way. It's a little thing, but very satisfying, IMO. She also has a recipe for pasta with longer-cooked broccoli if you, like my wife, prefers her veggies a little less al dente.
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Skyrimfan002
The recipe looks nice, if I'd change one thing, I would conserve a little pasta water and combine that with the olive oil in the pan. Alongside the garlic you will absolutely get a nice emulsified sauce instead of that pure oil feeling. And if you add that cheese in after taking the pan off the stove you can quite easily make that sauce even more stable. This is how a traditional Aglio e Olio is done, and the cheese is how you'd make a sauce for a lemon pasta.
Btw. I wouldn't mind a trustable producer of olive oil, but I pass on this. I don't want to produce even more plastic when all of the oil I buy comes in glass bottles.
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The recipe looks nice, if I'd change one thing, I would conserve a little pasta water and combine that with the olive oil in the pan. Alongside the garlic you will absolutely get a nice emulsified sauce instead of that pure oil feeling. And if you add that cheese in after taking the pan off the stove you can quite easily make that sauce even more stable. This is how a traditional Aglio e Olio is done, and the cheese is how you'd make a sauce for a lemon pasta.
Btw. I wouldn't mind a trustable producer of olive oil, but I pass on this. I don't want to produce even more plastic when all of the oil I buy comes in glass bottles.
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Kamamura2
Ad garlic - here the video completely misses the point. The reason while garlic press is superior is that the allicin contained in the garlic reacts with the air, and the reaction produces all the pungent taste and the beneficial compounds garlic can provide. Cut garlic has severely diminished contact with air, thus you basically waste most of what it gives you. Also, subjecting precious ingredient like extra virgin olive oil to heat is a complete waste - it makes sense in Italy where it is directly produced and cheap, but when imported, it's a waste.
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Ad garlic - here the video completely misses the point. The reason while garlic press is superior is that the allicin contained in the garlic reacts with the air, and the reaction produces all the pungent taste and the beneficial compounds garlic can provide. Cut garlic has severely diminished contact with air, thus you basically waste most of what it gives you. Also, subjecting precious ingredient like extra virgin olive oil to heat is a complete waste - it makes sense in Italy where it is directly produced and cheap, but when imported, it's a waste.
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aragusea
Weird recipe! Here in Italy the broccoli and pasta are cooked in the same pot at the same time (so that the pasta takes some broccoli flavor, then the whole thing is drained and sauteed in a soffritto made with olive oil garlic and anchovies
During the frying the smaller bits of broccoli break up dissolve into the sauce and make a very creamy green sauce along with the starches from the pasta/pasta water
ngl this is a far more delicious take on this recipe, having tried both
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Weird recipe! Here in Italy the broccoli and pasta are cooked in the same pot at the same time (so that the pasta takes some broccoli flavor, then the whole thing is drained and sauteed in a soffritto made with olive oil garlic and anchovies
During the frying the smaller bits of broccoli break up dissolve into the sauce and make a very creamy green sauce along with the starches from the pasta/pasta water
ngl this is a far more delicious take on this recipe, having tried both
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christophertstone
2: 12 Steaming does not cook faster because it's hotter. It cooks faster because the steam condenses on the uncooked food. Same reason ice keeps drinks colder than adding cold water.
Water has a specific heat of 4 joules per gram-degree. The heat of vaporization is 2260 joules per gram, you'd need 500x more or hotter water to get the same energy.
Heat of fusion (freezing) for water is about 334 joules per gram, so 80x difference there.
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2: 12 Steaming does not cook faster because it's hotter. It cooks faster because the steam condenses on the uncooked food. Same reason ice keeps drinks colder than adding cold water.
Water has a specific heat of 4 joules per gram-degree. The heat of vaporization is 2260 joules per gram, you'd need 500x more or hotter water to get the same energy.
Heat of fusion (freezing) for water is about 334 joules per gram, so 80x difference there.
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michalpajor
Steam is much hotter than boiling water
Well, it's not. When water boils its EXACTLY 100C. The resulting steam is EXACTLY 100C.
For the steam to be hotter it would have to touch something above 100C to take it's energy, it is done in boilers but not in your kitchen.
What happens is that 100C steam has more energy than 100C water. When steam condenses it gives off that energy and that's why steam burns are more dangerous.
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Steam is much hotter than boiling water
Well, it's not. When water boils its EXACTLY 100C. The resulting steam is EXACTLY 100C.
For the steam to be hotter it would have to touch something above 100C to take it's energy, it is done in boilers but not in your kitchen.
What happens is that 100C steam has more energy than 100C water. When steam condenses it gives off that energy and that's why steam burns are more dangerous.
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N1120A
I'm normally 100% in agreement about steaming, or stir frying, vegetables - especially broccoli. That said, classic pasta broccoli uses the broccoli boiling water as the pasta water and imparts an extra character to the pasta, so I think this is a good exception to the no boiling rule. 1) Because boiling briefly isn’t robbing that much and 2) you get some of that back in the pasta. The flavor difference is noticeable.
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I'm normally 100% in agreement about steaming, or stir frying, vegetables - especially broccoli. That said, classic pasta broccoli uses the broccoli boiling water as the pasta water and imparts an extra character to the pasta, so I think this is a good exception to the no boiling rule. 1) Because boiling briefly isn’t robbing that much and 2) you get some of that back in the pasta. The flavor difference is noticeable.
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tastyneck
A trick I just learned about broccoli to get the least amount of flower crumbs/debris when you the florets off the main stalk and you want them in smaller pieces is to only cut the stalk part and then pull it apart, rather than cut through the whole stem. That way it allows the florets to break apart in a more natural and easy way rather than cutting through everything, and have a lot of it crumble off.
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A trick I just learned about broccoli to get the least amount of flower crumbs/debris when you the florets off the main stalk and you want them in smaller pieces is to only cut the stalk part and then pull it apart, rather than cut through the whole stem. That way it allows the florets to break apart in a more natural and easy way rather than cutting through everything, and have a lot of it crumble off.
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zjplunkett
I am loving the Adam retirement arc. It hasn't been a retirement, but I can tell you're doing stuff because you're enjoying it and want to share it, rather than you feel obligated to deliver on a time table.
I would much, much rather have less content that you clearly enjoy making than a ton of content that feels forced and obligatory. You do you whenever you want to.
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I am loving the Adam retirement arc. It hasn't been a retirement, but I can tell you're doing stuff because you're enjoying it and want to share it, rather than you feel obligated to deliver on a time table.
I would much, much rather have less content that you clearly enjoy making than a ton of content that feels forced and obligatory. You do you whenever you want to.
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ultrasuperkiller
This is honestly peak Ragusea, not super formal and doesn’t try to explain every scenario deeply, he’s retired, he doesn’t care and just skips a rigid script
In a calm voice: Now here’s how you do vegtables, first bring out the specialized bulky and expensive bamboo steamer and NOOOO just put them in a pan with some water and a lid AND BOIL IT!
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This is honestly peak Ragusea, not super formal and doesn’t try to explain every scenario deeply, he’s retired, he doesn’t care and just skips a rigid script
In a calm voice: Now here’s how you do vegtables, first bring out the specialized bulky and expensive bamboo steamer and NOOOO just put them in a pan with some water and a lid AND BOIL IT!
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gmanGman12007
I love broccoli pasta. They way I do it however gives more appealibg final product. Mashing some cooked broccoli with potato masher on the pan and then putting in rest of the florets with pasta and some hard cheese grated to dust makes a ton of difference. Great texture, color, brocoli pasta just done right. And less fatty than aglio olio version.
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I love broccoli pasta. They way I do it however gives more appealibg final product. Mashing some cooked broccoli with potato masher on the pan and then putting in rest of the florets with pasta and some hard cheese grated to dust makes a ton of difference. Great texture, color, brocoli pasta just done right. And less fatty than aglio olio version.
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andrewlipnick8131
$5 gift set makes it sound like it is $5, not $5 off of the base price of over $30. I don't mind the fact that you make sponsored videos, I understand you gotta pay the bills, but false advertising/ deception like that is pretty annoying and dishonest. Not sure if they write the ad read and the description but I don't appreciate the phrasing.
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$5 gift set makes it sound like it is $5, not $5 off of the base price of over $30. I don't mind the fact that you make sponsored videos, I understand you gotta pay the bills, but false advertising/ deception like that is pretty annoying and dishonest. Not sure if they write the ad read and the description but I don't appreciate the phrasing.
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StuartCuthbertson
Adam, you gotta try this but with one additional ingredient: anchovies. Broc and anch pasta is my #1 quick weeknight go-to. Use anchovies in olive oil, obviously, fry the whole lot gently to a homogeneous mix, add garlic for a bit, then cooked pasta, emulsify with some pasta water, add cooked broccoli last with seasoning/parm. It's just
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Adam, you gotta try this but with one additional ingredient: anchovies. Broc and anch pasta is my #1 quick weeknight go-to. Use anchovies in olive oil, obviously, fry the whole lot gently to a homogeneous mix, add garlic for a bit, then cooked pasta, emulsify with some pasta water, add cooked broccoli last with seasoning/parm. It's just
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N1120A
Speaking of pasta servings - Ive settled on the normal restaurant serving of pasta in Italy as being the perfect amount for an adult dinner where pasta is the star. That's 80-85 grams, which happens to be 3 US oz. It settles in right around 300 calories, with a reasonable 11 grams of protein that is easily augmented by other sources added.
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Speaking of pasta servings - Ive settled on the normal restaurant serving of pasta in Italy as being the perfect amount for an adult dinner where pasta is the star. That's 80-85 grams, which happens to be 3 US oz. It settles in right around 300 calories, with a reasonable 11 grams of protein that is easily augmented by other sources added.
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aragusea
You know, this is something I never quite fully realized despite the fact that I know the difference between cooked and raw olive oil and just how easily noticeable it is. Somehow I never made the connection, despite pasta with lentils, which I always, always add a drizzle of olive oil into at the end, being one of my favorite foods.
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You know, this is something I never quite fully realized despite the fact that I know the difference between cooked and raw olive oil and just how easily noticeable it is. Somehow I never made the connection, despite pasta with lentils, which I always, always add a drizzle of olive oil into at the end, being one of my favorite foods.
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pietroboni2553
Italian here, hear me out.
Microwave or steam your broccoli.
Put half in the blender with a little bit of broccoli water, garlic, olive oil, parmesan or pecorino (optional, one anchovy (optional, soy sauce (optional. Blend everything.
Stir fry or just sear the rest of the broccoli, mix everything with the pasta.
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Italian here, hear me out.
Microwave or steam your broccoli.
Put half in the blender with a little bit of broccoli water, garlic, olive oil, parmesan or pecorino (optional, one anchovy (optional, soy sauce (optional. Blend everything.
Stir fry or just sear the rest of the broccoli, mix everything with the pasta.
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