1 lb broccoli, roughly chopped
7 oz spaghetti, broken into 2" pieces
4 pork ribs
2 tbsp Extra virgin olive oil
1 clove garlic, chopped
1 tsp tomato paste
4 tbsp Pecorino, grated
Salt and Pepper
In a saucepan over medium-high heat, combine oil, ribs and garlic; sautee for 2 minutes, turning them once to become golden on both sides.
Add 2 cups of warm water in which you'll have dissolved the tomato paste. Bring to a boil, then lower the heat and simmer for about 30 minutes.
Add the broccoli, along with 1 more cup of hot water, season with salt and pepper and bring again to a boil; lower heat to medium and cook until broccoli are tender.
Remove pork and keep warm; bring soup to a boil again, adding some more hot water if needed, and add pasta as soon as it boils; cook until al dente (about 8 minutes).
To serve, arrange the soup in individual bowls, top with the rib, sprinkle with the grated pecorino and, if desired, drizzle with Extra virgin olive oil.
This recipe serves 4.
You can use chicken or vegetable broth instead of water, you'll obtain a more flavorful soup.
Avoid prok ribs and chicken broth if you want a vegetarian dish.
You can use rice instead of pasta, if this dish is served to celiacs. In this case you'll have to adjust liquid quantity and cooking time.
You can use grated Grana or Prmigiano without problems.