3 large broccoli heads
1/2 c olive oil
4 cloves garlic, peeled and minced
1 med onion, finely chopped (about 1 c)
16 oz penne pasta
4 tbls Finely grated aged pecorino Romano cheese
Salt and pepper to taste
1. Bring large pot of salted water to boil over high heat.
2. Meanwhile, wash and cut the broccoli into small florets discarding large stalk ends. Set aside.
3. In a medium saucepan, heat olive oil over medium-low heat. Add garlic and onion; cook and stir until translucent. Do not brown. Remove from heat.
4. When water boils, cook broccoli in the salted water about 3 minutes. Use a slotted spoon to remove broccoli and add to the saucepan with garlic and onion. Stir and cook broccoli until tender yet still green; remove from heat.
5. Meanwhile, return salted water to a boil. Cook penne according to package directions. Reserve 3/4 c cooking water and drain pasta.
6. Toss penne into broccoli mixture and add grated pecorino cheese. If needed add just enough reserved cooking water to bind sauce and pasta together. Add salt/pepper to taste
