The Connection Warren-Watchung Edition June/July/August 2017

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Dining Out PAGE 55
Directions:
By: Rosemary Scoleri Paisano's Restaurant
Ingredients:
4 tablespoons olive oil
3 cloves garlic, minced
3 cups broccoli florets
1 medium red onion, chopped
salt
black pepper
1/2 teaspoon red pepper flakes
1 1/2 cups reserved pasta water
1/2 cup Pinot Grigio wine
1 pound cavatelli, cooked
according to package directions
freshly grated parmesan cheese
In a saucepan, heat the olive oil
over moderate heat until hot.
Add the garlic and cook it, stirring
until light golden brown. Add in
the red onion and sauté till tender
(about 4 minutes). Add the broc-
coli, salt, black pepper, red pepper
flakes and cook, stirring, for 3 min-
utes. Add the white wine and sim-
mer for 5 minutes.
Meanwhile, cook the pasta in
rapid boiling salted water (per
directions on bag). Drain the
pasta (save 1-1/2 cups water)
transfer to the broccoli pan. Toss
together with broccoli, mix in
pasta water.
Cover with saran wrap or place in
air tight container. Refrigerate for
4 hours.
Serve in large bowl – sprinkle with
cheese.
Rosemary
Prep: 10 minutes
Total: 22 minutes
Serves: 4-6
Buon Appetito!
Cavatelli with
Broccoli Salad
Perfect Summertime Salad
for your next Gathering