delicious pasta

Pasta Broccoli

Broccoli

Garlic (1 per person)

Extra virgin olive oil (evoo)

pecorino cheese

Rock salt

Pepper

This pasta broccoli recipe has a key ingredient – broccoli! Fresh is best or organic from a local farmer – the more tender, the better!

Start by trimming the end of the broccoli stem off and leave to the side, then cut the rest of stem off in one piece and trim the florets off too.

Cut the stem into small pieces so that it cooks at the same time as the rest of the broccoli.

Boil 5L water in a large pot, and add a tablespoon of rock salt.

Add your broccoli to the boiling water and leave to cook for approx. 5 minutes.

Put a medium size pan on your stove at a low heat and add a generous amount of extra virgin olive oil.

Add crushed garlic to the pan then leave to simmer. Once the garlic starts to brown, add 1-2 tablespoons water – this will help prevent the garlic from burning.

Once the broccoli has been cooking for 5 or so minutes, use a hand strainer to transfer it to the pan and gently combine it with the EVOO and garlic, leaving it on the stove at a very low temperature.

At this point, you want some of the broccoli to be crushed and others to be full pieces.

Put the pot of water back on the stove and bring to the boil again before adding the pasta in. Leave to cook according to packet instructions.

Add a sprinkle of salt and pepper to the broccoli and stir through. (If you love pepper, add lots!)

Once the pasta is ready, using a hand sieve, strain it then add to the pan and mix together gently, but well, being careful not to break all the pieces of broccoli.

Add half a cup of pasta water for this pasta broccoli recipe and mix well. This combined with the softer pieces of broccoli will help to create a creamy sauce without the need for any artificial ingredients!

Add a generous sprinkle of grated pecorino (or parmesan) cheese and mix through.

E ora si mangia, Vincenzo’s Plate….Enjoy!

https://www.youtube.com/watch?v=N3PFBKx-AH8

This broccoli pasta recipe is so much more delicious than you might think – it has hardly any ingredients, but it is full of incredible flavour! Create this divine vegetarian pasta dish and make it creamy, without any cream. Broccoli pasta is a recipe close to my heart as it is a common dish in Calabria where my wife’s family are from – before we met I had never tried it and now I can officially say I’m hooked! Try this recipe for a quick mid-week meal – no mess, no fuss, no prep, just let the simple ingredients shine!

#pastabroccoli #broccolipasta #pastarecipe

🥦  Follow this link to read and print the written recipe: https://www.vincenzosplate.com/recipe-items/pasta-broccoli-recipe/

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Pasta Broccoli
0:37 Welcome to Vincenzo's Plate
1:41 Ingredients for this Pasta recipe
2:14 How to cut the broccoli
3:12 Time to cook the broccoli
5:07 Create a broccoli cream
6:03 Cooking the Spaghetti Pasta
7:35 Combine all the ingredients together
9:09 the importance of Grated Pecorino Cheese
9:45 Look how beautiful the Pasta Broccoli looks
10:00 Time to Eat...E ora si Mangia

=========================================================

Check out these PLAYLISTS:

👪COOKING WITH MY FAMILY: https://www.youtube.com/playlist?list=PLJwrH1iB-tbepayGhQ6bwS202IgFm8uwV

🍝PASTA RECIPES: https://www.youtube.com/watch?v=-8YhYnZNSVs&list=PLJwrH1iB-tbcJrYnFjobLWG6Ik8e8MZTZ

🍕PIZZA RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbcFaTg-8vUbJ8fAOYEWaXLL

🍗MAIN COURSE RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbf_mrFYE8bvpUHZ-tKPzdou

🍰DESSERT RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbfFsjUKcj3iEo6JmPxDIMQ6

✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).

How to Make PASTA BROCCOLI Like an Italian

Pasta with Breadcrumbs

Spaghetti

1-3 Loaf stale bread (2-3 day old)

Garlic

tbsp Pecorino Romano

parsley (Small handful and chopped)

tsp Chilli flakes

tbsp Extra virgin olive oil (EVOO)

Pasta ca muddica needs stale bread – chop yours up into chunks then add it to a blender until it forms breadcrumbs.

Before starting on your breadcrumb mixture, boil 5L water in a large pot and once it comes to a boil, add a tablespoon of rock salt.

Now, place the pan onto your stove at a medium heat and add 3 tablespoons of EVOO before adding a crushed garlic clove.

Cook the garlic for no more than 30 seconds then add the breadcrumbs, stirring them with a wooden spoon and letting them toast until they become nice and crunchy.

At the point where the bread is almost completely crisp, add the chilli (optional) before combining the parsley.

Keep stirring the mixture allowing the bread to become really crunchy and turn golden brown – this is the key to pasta with breadcrumbs so take your time and get it as crispy as you can.

Once you are happy with the texture, remove the pan from the stove and empty the mixture into a bowl, leaving it to the side.

Now it’s time to make your spaghetti! Cook for the amount of time noted on your packet instructions.

When the pasta is almost ready, collect a mug full of pasta water and leave this for later.

Strain your pasta, then put the pan (you used earlier – don’t wash it!) on the stove at a low heat and add 3 tablespoons of extra virgin olive oil to it.

Mix the pasta into the pan then pour half a mug of pasta water over the top and mix well using a set of tongs.

Add a sprinkle of parsley, then stir again until the water is absorbed and switch of the pan.

At this point, add 3 tablespoons Pecorino Romano cheese and toss the pan well.

https://www.youtube.com/watch?v=SuTuX8ZXSfE

Pasta with Breadcrumbs – or pasta ca muddica is the answer when you have stale bread and don’t want it to go to waste! This Sicilian dish was created because every leftover ingredient always gets used in Italian cooking – and especially in Nonna’s kitchen.  Many classic recipes were invented this way! Try pasta ca muddica, which is my golden crispy alternative to topping your pasta with cheese... you may have just found a new mid-week favourite.

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/recipe-items/pasta-with-breadcrumbs/

#pastawithbreadcrumbs #breadcrumbspasta #pastacamuddica

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Sicilian Breadcrumbs Pasta
0:50 Introduction to Breadcrumbs Pasta
1:30 Ingredients for Pasta Ca' Muddica 
2:14 How to Make the Breadcrumbs
2:40 How to Toast the Breadcrumbs
4:40 How to Cook Pasta
5:51 Combine Pasta with all the Ingredients
7:40 How to Serve Pasta with Breadcrumbs
9:07 How to Eat Pasta, E Ora si Mangia...Vincenzo's Plate!

=========================================================

Check out these PLAYLISTS:

👪COOKING WITH MY FAMILY: https://www.youtube.com/playlist?list=PLJwrH1iB-tbepayGhQ6bwS202IgFm8uwV

🍝PASTA RECIPES: https://www.youtube.com/watch?v=-8YhYnZNSVs&list=PLJwrH1iB-tbcJrYnFjobLWG6Ik8e8MZTZ

🍕PIZZA RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbcFaTg-8vUbJ8fAOYEWaXLL

🍗MAIN COURSE RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbf_mrFYE8bvpUHZ-tKPzdou

🍰DESSERT RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbfFsjUKcj3iEo6JmPxDIMQ6

✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.

=======================================================

🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

How to Make PASTA with BREADCRUMBS Like an Italian (Pasta Ca' Muddica)

Spaghetti al Pomodoro

Thick Squared spaghetti (10.5 ounces)

Cherry tomatoes tomatoes

Bunch of Fresh Basil

tbsp extra virgin olive oil

Salt & Pepper

tbsp Rock salt (for pasta water)

Pecorino Romano Cheese (optional)

You can’t make tomato sauce without tomatoes! Start your spaghetti al pomodoro by slicing the cherry tomatoes in half after removing the vine.

Pour the EVOO in a large cooking pan before adding crushed garlic. Don’t miss out on extra flavor by forgetting to scrape the garlic press.

Next, add the pre-cut cherry tomatoes to the pan along with a generous amount of salt and pepper.

Cook the tomatoes on medium-low heat until you see the juices come out, stirring continuously.

Break the basil (stalk included!) into pieces, add it to the pan, and stir to infuse the flavor.

The longer you cook the tomatoes, the more juice you'll see. After ten or so minutes, remove the basil pieces from the pan and add the mixture to a blender.

Pulse the sauce for about three seconds – it's essential to blend gently and quickly.

Add rock salt into a large pot with 5L of boiling water before twisting and dropping the pasta in. You might need to lightly push the pasta into the water with a spoon.

For al dente pasta, cook for 13 minutes or according to exact package directions – don’t throw it against the wall or on your ceiling!

While the pasta is cooking, add the blended sauce back into the pan on low heat.

Break small pieces of fresh basil leaves into the sauce for an even stronger basil taste, stirring occasionally.

Make sure to stir, stir, stir! At the point the pasta is almost cooked, collect a mug full of pasta cooking water.

Next add the pasta using tongs into the saucepan – it's okay if some water goes in as well. Mix it through ensuring the sauce coats the pasta evenly.

Use your extra pasta water and add a small amount into the pan. Toss the spaghetti al pomodoro  pasta – if you can!

The finishing touch is a drizzle of EVOO and fresh basil. If you’re a cheese lover – add in some Pecorino Romano and give a final toss with the pasta.

E ora si mangia, Vincenzo’sPlate….Enjoy!

Delicious.  The whole family loved it and I appreciate that the sauce is simple and healthy.  This one's going in the rotation.  Thank you.

I decided to make this for myself tonight for dinner as all of my families is out of town. Perfect recipe nice and light with a nice bottle of Chianti. Thank you Vincenzo. I love your recipes.

You may want to check the recipe which has you cut the cherry tomatoes in 1/2 in both step #1 &amp; Step #3.  I think in step #3 you just want to add the (precut) cherry tomatoes to the EVOO. It looks like a typo!  Hope this helps :) 

Love all your recipes I have tried!!

Well pleased with how this turned out. 

For some reason, I didn't have any sauce left over for adding on top when serving though. I did adjust the weight of fresh tomatoes to over 600g as I used a 500g packet of spaghetti instead of 300g. 

I added a tablespoon of salt to the pasta water and about 3/4 of a tsp to the sauce. 

I only had a 15g packet of fresh Basil and forgot to save some for garnish.

I saved a large mug of pasta water. In hindsight perhaps I should have saved a bit more given the adjusted recipe. 

I did end up cooking the sauce for way longer than I normally would as I had a visitor who distracted me for a while. If anything, it helped bring out the flavours even more. 

Anyway, everyone loved it which is the main thing. I'll definitely be using this recipe again. Thank you so much for sharing ☺️

Made it again today with thinly sliced salami instead of garlic, and added onions, leeks and capsicums. Added a bit of fresh thyme and lots of basil. Perfect! Didn't even need cheese because of the saltiness of the salami. 

No matter what I add though, your technique of getting the juices out of the cherry tomatoes works each and every time. So much more flavorful than just using canned tomatoes.

A question about the basil though. When I add basil, I roll up a bunch of leaves and cut them in thin slices above the pan with scissors. Is that OK, as there's no cutting board for the flavours to stick to, or is the loss of flavour simply because you're cutting the leaves at all?

Hi Vincenzo, this evening I made your Spaghetti Al Pomodoro. Thank you for an amazing recipe,.it was fabulous.
You are a truly amazing chef, thank you, thank you 😊

Made this today and it tastes absolutely fantastic! Just letting those juices come out and cook together with the garlic and basil and EVOO, divine. 

For cheese I used Pecorino Toscano. I had never heard of it but our supermarket had it as a one time special. Where Pecorino Romano is mostly salty, the Toscano adds a fungus taste to it, almost like a delicate blue cheese. That really adds a richness to the delicate taste of the pomodoro sauce. If you ever come across this cheese, buy it in bulk 😆

For the pasta I thought "let's try ziti". I was intrigued by the long hollow tubes, and thought it would go well with a slightly runny sauce because it could flow through the long tubes. Well... That was quite an experience. The sauce went splattering everywhere as the long but still slightly stiff pasta  had a mind of its own during mixing. Finally I thought WTH and cut it. Only later I found out that you're supposed to break this pasta in 4 before cooking it 🤣🤣. So here I am, NOT breaking the pasta out of respect for Italy, getting myself and the kitchen splattered up with red sauce, when all Italians break this one 😆.

Anyway, when we finally got the result on the plate, it tasted like absolute heaven and was well worth the effort. Thanks again for a great recipe!

The sauce recipe is super simple. Previously I have always put onions in for sweetness but I now believe the purity of the tomatoes and the enhancement of the seasoning is more than enough. I used Mutti tinned San marzano peeled plum tomatoes - do you have any better recommendations for supermarket tomatoes?

https://www.youtube.com/watch?v=NIgKvlAYOdU

Spaghetti al Pomodoro translates to spaghetti with tomato sauce. It’s a classic Italian dish that I love creating when I’m short on time but I still want to be transported to Nonna’s house. This 15-minute recipe produces the most flavor-rich sauce and the key is using fresh, ripe tomatoes and aromatic basil.
If you can believe it, tomatoes weren’t mixed into pasta until the 1800s! Before that, pasta was eaten plain or only with cheese. I love eating it both ways but once you try this dish you might even prefer it over slow cooked sauce. Let me know what your favourite 15-minute pasta recipe is.

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/recipe-items/spaghetti-al-pomodoro/

#spaghetti #spaghettialpomodoro #pasta

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=========================================================

⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Spaghetti with Tomato Sauce
0:50 Introduction to Spaghetti with Tomato Sauce
1:14 Ingredients for Spaghetti with Tomato Sauce
2:00 How to Cut Cherry Tomatoes
2:40 How to Make the Sauce
7:20 How to Cook Spaghetti
8:03 Finish Cooking the Sauce
9:22 Combine the Spaghetti with the Sauce
11:11 How to Serve Spaghetti with Tomato Sauce
12:23 How to Eat Pasta, E ora si Mangia...Vincenzo's Plate!

=========================================================

Check out these PLAYLISTS:

👪COOKING WITH MY FAMILY: https://www.youtube.com/playlist?list=PLJwrH1iB-tbepayGhQ6bwS202IgFm8uwV

🍝PASTA RECIPES: https://www.youtube.com/watch?v=-8YhYnZNSVs&list=PLJwrH1iB-tbcJrYnFjobLWG6Ik8e8MZTZ

🍕PIZZA RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbcFaTg-8vUbJ8fAOYEWaXLL

🍗MAIN COURSE RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbf_mrFYE8bvpUHZ-tKPzdou

🍰DESSERT RECIPES: https://www.youtube.com/playlist?list=PLJwrH1iB-tbfFsjUKcj3iEo6JmPxDIMQ6

✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.

=======================================================

🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

How to Make SPAGHETTI with TOMATO SAUCE Like an Italian (Spaghetti al Pomodoro)

Top 3 delicious pasta recipes from across the web

The most viewed delicious pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pasta Broccoli

Pasta with Breadcrumbs

Spaghetti al Pomodoro

Top 3 delicious pasta recipes from across the web

The most viewed delicious pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta Broccoli

Pasta with Breadcrumbs

Spaghetti al Pomodoro

The most viewed delicious pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine