After some very rich green chile stew last night, I'm making this tonight. I don't think it's been posted before, it's from an old Bon Appetit, not on the Epi site. I make it often and really like it. I think the secret is to use plenty of garlic and fresh basil, and tossing the tomato-flavored oil with the pasta, as directed. Don't overcook the broccoli, I find 5 minutes a bit long for small flowerettes.
Pasta with Garlic, Broccoli and Sun-Dried Tomatoes
This dish combines lots of complementary flavors, but garlic is definitely
the star.
4 SERVINGS
5 cups broccoli florets (from about 1 large bunch)
1 pound fusilli or rotini pasta
1/2 cup chopped drained oil-packed sun-dried tomatoes, 2 tablespoons oil
reserved
1/4 cup olive oil
1/2 cup chopped garlic (about 12 large cloves)
2 large tomatoes, seeded, chopped
1/2 teaspoon dried crushed red pepper
1 cup grated Parmesan cheese
1/2 cup chopped fresh basil or 1 tablespoon dried
Additional grated Parmesan cheese
Cook broccoli in large pot of boiling salted water until just tender, about
5 minutes. Using slotted spoon, transfer broccoli to colander and drain. Add
pasta to same pot and cook until just tender but still firm to bite; drain.
Transfer to large bowl and toss with oil reserved from sun-dried tomatoes.
Heat olive oil in heavy large Dutch oven over medium heat. Add garlic and
sauté 2 minutes. Add sun-dried tomatoes, fresh tomatoes, dried crushed red
pepper and broccoli and sauté until heated through, about 2 minutes. Add
cooked pasta, 1 cup Parmesan cheese and basil and toss until well blended.
Season to taste with salt and pepper.
Transfer pasta mixture to large bowl. Serve, passing additional grated
Parmesan cheese separately.
Pasta with Garlic, Broccoli and Sun-Dried Tomatoes
This dish combines lots of complementary flavors, but garlic is definitely
the star.
4 SERVINGS
5 cups broccoli florets (from about 1 large bunch)
1 pound fusilli or rotini pasta
1/2 cup chopped drained oil-packed sun-dried tomatoes, 2 tablespoons oil
reserved
1/4 cup olive oil
1/2 cup chopped garlic (about 12 large cloves)
2 large tomatoes, seeded, chopped
1/2 teaspoon dried crushed red pepper
1 cup grated Parmesan cheese
1/2 cup chopped fresh basil or 1 tablespoon dried
Additional grated Parmesan cheese
Cook broccoli in large pot of boiling salted water until just tender, about
5 minutes. Using slotted spoon, transfer broccoli to colander and drain. Add
pasta to same pot and cook until just tender but still firm to bite; drain.
Transfer to large bowl and toss with oil reserved from sun-dried tomatoes.
Heat olive oil in heavy large Dutch oven over medium heat. Add garlic and
sauté 2 minutes. Add sun-dried tomatoes, fresh tomatoes, dried crushed red
pepper and broccoli and sauté until heated through, about 2 minutes. Add
cooked pasta, 1 cup Parmesan cheese and basil and toss until well blended.
Season to taste with salt and pepper.
Transfer pasta mixture to large bowl. Serve, passing additional grated
Parmesan cheese separately.