Penne with Spigariello, Fresh Tomatoes, and Ricotta Cheese
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!
    < class="wpurp-recipe-tags-course"> CourseEntrees
Servings Prep Time
4people 5minutes
Cook Time
20-25minutes
Servings Prep Time
4people 5minutes
Cook Time
20-25minutes
Instructions
  1. Rinse the spigariello and remove the hard stems.
  2. Chop spigariello and, in a skillet, sauté in extra-virgin olive oil and (optional) some garlic. Salt it, so it caramelizes well. 10 minutes.
  3. Cook pasta al dente in boiling, salted water.
  4. 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.
  5. Add ricotta, salt to taste and add a spoon or two of the cooking water from the pasta.
  6. 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.