Ingredients
- 1 pound spaghetti (or your favorite pasta)
- 1 tablespoon olive oil
- 3 garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 1/4 cup water
- 2 cups sliced broccoli florets and stems (about 1/4 pound)
- 4 ounces sliced spiral ham, cut into 1/4-inch squares (or thin slices if you prefer)
- 1/2 cup reserved pasta water
- Coarse salt and freshly ground black pepper
- Parmigiano-Reggiano cheese for grating
Directions
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Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente. While the pasta cooks, prepare the rest of the recipe. (Reserve 1/2 cup of the pasta water before straining.)
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Heat the olive oil in a large sauté pan (at least 10 inches), over medium heat. Add the garlic and sauté just until fragrant and starting to soften, about 1 minute. Add the wine and simmer the liquid to reduce by a little more than half.
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Add the 1/4 cup of water and the broccoli pieces. Cover the pan and let the broccoli cook for 1 to 2 minutes, or until it is fork tender. Add the ham and toss to combine.
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Strain the pasta and immediately add it and the reserved pasta water to the sauté pan. Increase the heat to medium-high and toss the pasta with the garlic, broccoli and ham. Simmer for 30 second or so, just until the liquid reduces and thickens a little bit. Season with coarse salt and freshly ground black pepper.
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Serve with grated Parmigiano-Reggiano and a drizzle of olive oil.