Recipe courtesy of Robert A Antignano
Save Recipe Print
25 min
10 min
15 min
1 serving


Special Penne Pasta:
Special Blanched Broccoli Florets:
Emilio's Special:


For the pasta: Bring 8 cups water to a boil in a saucepan over high heat. Add the salt and penne. Bring the water back to a near boil, stirring often. Cook to al dente, 5 to 7 minutes; the penne will be firm but not hard.

For the special blanched broccoli: Bring 4 cups water to a boil in a saucepan over high heat. Add the salt and broccoli. Bring the water back to a near boil; then remove the broccoli, drain and immerse in cold water until cool to the touch. Drain and set aside.

For Emilio's special: Heat a 10-inch saute pan over low to medium heat. Add the oil and garlic and saute until the garlic is lightly opaque. Add the broccoli and saute for 30 seconds. Add about 1/4 cup water and the olives. Add salt and black pepper to taste. Continue sauteing until the water has evaporated. Pour the sauteed mixture over the cooked penne.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.


Special Rice

Recipe courtesy of Rachael Ray

Lechon Special

Recipe courtesy of Elena's Restaurant

Kimberly Special

Recipe courtesy of Siler Chapman

Rino's Special

Recipe courtesy of Tony DiCenso

Browse Reviews By Keyword

          Latest Stories