Broccoli and sundried tomato pasta is a dish when you need something quick to make. You gotta try this recipe, this type of pasta will trap all the little pieces of broccoli and all the sauce in it's twisty shape. Fast, Easy, DELICIOUS!
BROCCOLI AND SUNDRIED TOMATO CASARECCE (Pasta with broccoli & Sun-Dried Tomatoes)
Recipe by Mark Calaminici | Food Loves Company
1 lb casarecce pasta
1/3 cup extra virgin olive oil
2-3 cloves garlic, thinly sliced
4 cups broccoli florets, finely chopped
2 cups sun-dried tomatoes, finely chopped or sliced, loosely packed
1-2 calabrian chilis or chili flakes, optional
Salt, to taste
Freshly cracked pepper, to taste
¼ cup reserved pasta water
Parmigiano-Reggiano, grated, to taste (lots, wink wink)
1. Cook the casarecce in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/4 cup of pasta water.
2. In a large frying pan over medium heat, heat extra virgin olive oil. Add garlic,
broccoli, sun-dried tomato, chili and season with salt and freshly cracked pepper. Saute until broccoli is tender.
4. Add a little bit of the pasta water and add pasta. Toss to incorporate all ingredients, adding more of the reserved pasta water, if needed. The pasta water helps create the sauce. Add Parmigiano-Reggiano and toss to incorporate. Enjoy
Until next time, Ciao!