Pasta with Broccoli and Sun-Dried Tomatoes

Pasta with broccoli and sun-dried tomatoes is a simple and flavorful dish that combines the sweetness of broccoli with the intense taste of sun-dried tomatoes. Here is the recipe:

Ingredients

• 320 g of pasta (orecchiette, spaghetti or penne go well with this recipe)
• 300 g of broccoli
• 80 g of sun-dried tomatoes in oil
• 2 cloves of garlic
• Extra virgin olive oil
• Red chili flakes (optional)
• Salt and pepper to taste
• Grated parmesan or pecorino (optional)

Preparation

1. Clean the broccoli: separate the florets from the stem and cut the florets into even-sized pieces; peel the stems and slice them thinly.
2. Bring a pot of salted water to a boil and cook the broccoli for about 4-5 minutes; they should remain crisp.
3. Remove them with a slotted spoon, reserving the cooking water for the pasta.
4. In a large skillet, heat a drizzle of oil and sauté the whole peeled garlic cloves (you can remove them at the end if you prefer a milder aroma) and the chili flakes.
5. Add the sun-dried tomatoes cut into strips and let them flavor for a couple of minutes.
6. Add the broccoli to the skillet and toss everything to combine the flavors.
7. Meanwhile, cook the pasta in the water used for the broccoli, following the package instructions for al dente texture.
8. Drain the pasta, reserving some cooking water, and add it to the skillet with the broccoli and sun-dried tomatoes. If needed, add a little cooking water to make the dish creamier.
9. Toss the pasta for a minute to let it absorb the flavors and, if desired, add grated parmesan or pecorino.
10. Serve hot, with a drizzle of raw olive oil and a sprinkle of pepper.

Trivia

Sun-dried tomatoes are a typical ingredient in Mediterranean cuisine, especially in Italy where they are used to add flavor and intensity to many dishes. In particular, in the southern regions, such as Puglia and Sicily, sun-dried tomatoes are a fundamental element of local culinary tradition.