Spaghetti con Broccoli Siciliano

Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 small onion, peeled and chopped
  • 1⁄4 cup virgin olive oil
  • 2 large tomatoes, peeled and diced
  • 3 cloves garlic, peeled and finely chopped
  • 1⁄2 cup dry white wine
  • 2 tsp. salt
  • 1 lb. broccoli, coarsely chopped
  • 1 lb. spaghetti
  • 1⁄2 cup grated pecorino romano cheese


  • In a large skillet, sauté the onion in the olive oil over medium heat until golden brown. Add the tomatoes and garlic and cook for 7 minutes. Add the wine and cook for 5 minutes more. Set aside.
  • Bring a large pot of water to boil. Add salt and broccoli. Cook just until bright green, about 3 minutes. Remove with tongs or a spider strainer, leaving water simmering, and add broccoli to the sauce.
  • Return pot of salted water to boil. Add the spaghetti, stir to separate, and cook for about 7 minutes, or until al dente. Drain and combine with tomato sauce and cheese.