If the sauce seems dry, add up to 1/2 cup pasta water. Simmer the pasta with the sauce just to blend the flavors, 1 to 2 more minutes, then drizzle with a tablespoon or so of olive oil and toss again. When the pasta is done, scoop it out of the water with a spider or a small strainer and add directly to the sauce, reserving the pasta water. ingredients 2 cups elbow macaroni 2 cup celery, thinly sliced 1 red bell pepper, finely chopped 2 tablespoons red onions, finely chopped 1 garlic clove. Simmer until the broccoli is tender, 5 to 6 minutes.

Cook until the garlic is fragrant, about 1 minute, then pour in the stock. Saute until it turns bright green, 2 to 3 minutes, then add the garlic and pepper flakes. Add the remaining 4 tablespoons olive oil and, when the oil is hot, add the broccoli and toss to coat. Wipe out the skillet used to toast the breadcrumbs and return it to medium-high heat. Scrape into a small bowl and toss with the lemon zest and parsley and then season with salt.Īdd the pasta to the boiling water and cook according to the package directions until al dente while you make the sauce. Add the breadcrumbs and toast, stirring constantly, until they are crisp and golden, 4 to 5 minutes, taking care not to let them burn. Meanwhile, in a large skillet over medium heat, add 2 tablespoons olive oil. Now, five generations later, we continue to build upon the philosophy thats defined us for over a century: to advance the art and science of pasta making for. Bring a large pot of salted water to a boil.

Macaroni noodle