1 lg Broccoli bunch, with at
-least 4 stems Coarse-grained salt 1 lb Cavatappi or fusilli
2 lg Garlic cloves
3/4 c Olive oil
Salt Freshly ground pepper 3/4 t Dried red pepper flakes
4 T Capers, packed in wine
-vinegar, drained 20 lg Sprigs Italian parsley,
-leaves only, coarsely -chopped This is Bugialli’s version of the dish, which I liked the best of the half-dozen I tried. Clean broccoli, discarding tough bottom stems, and separate stems from florets. Place in 2 bowls of cold water 30 minutes. Bring large pot of cold water to boil. Add coarse salt to taste, the add pasta and immediately afterward, broccoli stems. Pasta should be cooked al dente, 9-12 minutes. About 2 minutes after adding stems, add florets. Meanwhile, mince garlic. Place oil in small saucepan over medium heat. When oil is warm, add garlic and saute until lightly golden, about 1 minute. Season to taste with salt, pepper and red pepper flakes. Add capers and saute 2 more minutes. By that time, pasta and broccoli should be cooked. Drain contents of stockpot. Transfer to large warmed serving dish. Pour sauce over and mix well. Sprinkle parsley over and serve immediately. Makes 4-6 servings. Each of 4 servings contains about: 825 calories; 374 milligrams sodium; 0 cholesterol; 43 grams fat; 95 grams carbohydrates; 19 grams protein; 2.1 grams fiber.