Ingredients:
·
1
lb Uncle Giuseppe’s Fresh Rigatoni
·
1
lb Broccoli Crowns
·
4
oz Pecorino Romano grated
·
1
tsp Kosher Salt
·
½
tsp Black Pepper
For
the Garlic Confit:
·
2
cups Uncle Giuseppe’s Extra-Virgin Olive Oil
·
15-20
cloves garlic (peeled)
·
1
sprig of Thyme
·
1
Bay Leaf
For the Confit:
1. Pre-heat
oven to 250F.
2. Place
garlic, herbs and oil into an 8x8 baking pan.
Cover with aluminum and bake for 1 hour.
3. After
1 hour remove from oven, garlic should be soft.
Set aside.
Directions:
1. Cut
broccoli crowns into small florets.
2. Cook
pasta in heavily salted water and place in large mixing bowl, do not cool
pasta.
3. Place
broccoli florets into boiling water for 2-3 minutes. Remove from water and combine with warm
pasta.
4. Add garlic
confit into bowl with pasta and broccoli.
5. Add pecorino, salt
& pepper then mix.
6. Plate pasta and
garnish with grated Pecorino Romano.