Marie Gonzalez’s Spaghetti Aglio, Olio, e Broccoli
Serves 4 Prep Time 10 minutes Cooking Time 11 minutes
✔ 1 tablespoon coarse sea salt (use less if using refined table salt), plus more to cook ✔ 1 large head broccoli, chopped into
small florets (about 2 cups) ✔ 1 (250-gram) pack spaghetti ✔ ¹⁄³ cup extra virgin olive oil ✔ 16 cloves garlic, sliced thinly ✔ ½ teaspoon chili flakes or
pepper to taste ✔ ½ cup fresh parsley, minced
1 Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and broccoli; cook for 30 to 45 seconds until bright green and tender. Strain broccoli into a bowl. Set aside. 2 Add spaghetti to the same pot and cook according to package directions or until al dente. Reserve ¾ cup pasta cooking water. Strain noodles into a bowl. Do not rinse. 3 While noodles are cooking, heat olive oil in a large frying pan over medium heat. Cook garlic until golden brown, about 1 to 2 minutes. 4 Add salt, chili flakes, broccoli, and spaghetti. Mix well and add reserved pasta water. Toss until evenly coated and most of the liquid has evaporated. 5 Remove from heat and stir in parsley. Serve immediately.
MAKE THIS DISH EVEN MORE NUTRITIOUS! Use high-fiber spaghetti noodles loaded with malunggay and carrot bits—they’re readily available in supermarkets.