I love spigariello. This green, reminiscent of broccoli, belongs to the same family, but the flavor is mild, the crunch addictive, and it's perfect for sides, toppings (yes, it makes an amazing flatbread), and, obviously, pastas!
| Servings | Prep Time |
| 4 people | 5 minutes |
| Cook Time |
| 20-25 minutes |
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I love spigariello. This green, reminiscent of broccoli, belongs to the same family, but the flavor is mild, the crunch addictive, and it's perfect for sides, toppings (yes, it makes an amazing flatbread), and, obviously, pastas!
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Ingredients
- 4 bunches spigariello
- 320 gr penne pasta
- 2 fresh tomatoes small-medium
- 3/4 cup ricotta
- extra-virgin olive oil, garlic, chili flakes, salt and pepper to taste
Servings: people
Units:
Instructions
- Rinse the spigariello and remove the hard stems.
- Chop spigariello and, in a skillet, sauté in extra-virgin olive oil and (optional) some garlic. Salt it, so it caramelizes well. 10 minutes.
- Cook pasta al dente in boiling, salted water.
- Chop tomatoes and add to the spigariello (I don't want to really cook the tomatoes, I like the raw flavor in these kind of dishes); sauté for a minute or two.
- Add ricotta, salt to taste and add a spoon or two of the cooking water from the pasta.
- Drain pasta and pour in the skillet with the sauce. Sauté for a minute or two and serve warm.
Recipe Notes
I like this pasta fresh, as I don't like like the flavor of heated up broccoli the following day.
Also, to give a hint of garlic without too strong a flavor, I remove the garlic a few minutes after sautéing.
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