Recipes

Conchiglie with Broccoli and Capers

serves 4 to 6

This pasta comes from Deborah Madison’s now-classic book, Vegetarian Cooking for Everyone. The broccoli is cut into small pieces that fit inside shell shaped pastas such as conchiglie. As Madison notes, this is a fast sauce for busy nights. It’s adaptable, too. Madison sometimes adds black olives, dried oregano or fresh dill. We like the pasta as it is, or with the addition of lemon zest, pine nuts and fresh tomato.

• 2 garlic cloves, peeled
• salt and freshly milled pepper
• 1/3 cup extra virgin olive oil
• ½ tsp red pepper flakes
• ¼ cup capers, rinsed
• 1 ½ pounds broccoli
• 1 pound conchiglie, lumache or other shell pasta
• freshly grated parmesan

1. Mince or mash the garlic with ½ tsp. salt until smooth, then put it in a large bowl with the oil, pepper flakes, and capers. Thickly peel the broccoli stems. Cut both the crown and stems into bite-sized pieces.
2. Bring plenty of water to a boil for the pasta. When it boils, add salt, add the broccoli, and cook, uncovered, until tender, 4 to 5 minutes. Scoop it out, shake off the water, add it to the bowl, and toss with the oil. Cover. Cook the pasta until al dente, then drain and add it to the broccoli. Toss well, season with plenty of pepper, and toss with the cheese.

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