Sicilian Style Broccoli


broccoli and tomatoes

Sicilian Style Broccoli

A Sicilian classic, spicy broccoli and tomatoes tossed together with a hint of garlic


  • 2 fresh cayenne peppers sliced, divided
  • ½ teaspoon salt
  • 5 fresh tomatoes
  • 14 ounces fresh broccoli florets
  • 2 cloves garlic whole
  • 1 tablespoon olive oil extra virgin
  • ¼ cup finely grated Pecorino Romano cheese
  • 4 teaspoons extra-virgin olive oil


  • Bring a large pot of lightly salted water to a boil. Stir in 1 pepper.
  • Cut an "x" shape in the bottom of each tomato. Add tomatoes and broccoli to water.
  • Simmer until broccoli has softened slightly and the tomato skins have separated from the pulp, about 5 minutes.
  • Remove the tomatoes and broccoli with a slotted spoon. When tomatoes are cool enough to handle, remove and discard skins.
  • Heat 1 tablespoon olive oil in a skillet. Add 2 cloves of garlic, the broccoli, remaining sliced cayenne pepper, and tomatoes. Stir in drained pasta and cook over medium heat until heated
  • Top with cheese and extra-virgin olive oil before serving.