Pasta With Braised Broccoli and Tomato Recipe

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Pasta With Braised Broccoli and Tomato Recipe
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I first had pasta with slow-cooked broccoli at Jamie Bissonette and Ken Oringer's Coppa in Boston's South End and was blown away by its intense flavor. When cooked down in a rich tomato sauce, broccoli takes on an entirely different character with a deep, mildly sulfurous aroma that borders on meaty in its savoriness.

Simmering the broccoli in acidic ingredients keeps the pectin in the vegetable from completely breaking down, which helps the sauce retain some texture.

Broccoli is great simply blanched until bright green or roasted until charred and sweet, but I'm going to go out on a limb here and say that it's equally good when it's had the crap cooked out of it. Sometime in the mid-'90s, braised green vegetables seemed to go out of fashion, to the extent that it was nearly impossible to get a vegetable that wasn't cooked al dente in a restaurant. It became common practice for new cooks to undercook their vegetables.

The key is to make sure your sauce is plenty acidic. This helps the pectin in the broccoli hold its cells together a bit tighter. Rather than reducing to mush, the broccoli develops flavor while still staying intact. Canned tomatoes are acidic on their own, but a glug of white wine adds both acid

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