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Sicilian Broccoli Spaghetti

Sicilian Broccoli Spaghetti

Serves 4-5.


  • 2 quarts water
  • 2 tsp salt
  • 8 oz broccoli (about 4 cups)
  • 8 oz spaghetti, broken in thirds
  • 2 Tbsp olive oil
  • 2 cloves garlic, thinly sliced
  • 1/4 c pitted ripe olives
  • 1/8 tsp red pepper flakes
  • 1/8 tsp coarsely ground black pepper
  • 4 Tbsp Romano cheese, grated


  1. Boil the water and salt.
  2. Wash the broccoli and cut into small florets.
  3. Peel the stems and cut the interiors of the stems into bite-sized pieces.
  4. Drop the broccoli into the boiling water, and cook for 3 minutes.
  5. Remove with a slotted spoon to a large covered bowl, leaving boiling water in the pot.
  6. Drop the spaghetti into the boiling water and cook until al dente.
  7. Reserve 1 cup of pasta cooking water. Drain spaghetti and place in the covered bowl with the broccoli.
  8. In a large skillet over medium high, heat the olive oil and sauté the garlic for about 30 seconds.
  9. Add the olives and red pepper; sauté another minute, stirring constantly.
  10. Remove from heat and add to the covered bowl.
  11. Add the black pepper, Romano cheese, and the reserved pasta cooking water. Blend well and serve hot.

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