Pasta with Broccoli and Cherry Tomatoes

Here is the recipe for pasta with broccoli and cherry tomatoes, a simple dish, but full of flavor that unites Italy in the dish with the green of the broccoli and the red of the cherry tomatoes.

Ingredients

• 320 g of pasta (penne or rigatoni are an excellent choice)
• 1 medium broccoli
• 200 g of cherry tomatoes
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Salt to taste
• Chili pepper (optional)
• Grated parmesan (optional)
• Pasta cooking water to taste

Preparation

1. Wash and cut the broccoli into florets, then blanch them in plenty of salted water for about 5-7 minutes, until they are tender but still crunchy. Drain them, preserving the cooking water to cook the pasta.

2. In a large pan, sauté the garlic cloves in extra virgin olive oil until they are golden brown. If you like chili pepper, you can add it chopped at this time.

3. Add the halved cherry tomatoes to the pan and cook for a few minutes until they have slightly softened.

4. Add the blanched broccoli to the pan with the cherry tomatoes and gently mix, letting it flavor for a few minutes. If necessary, add a little of the broccoli cooking water to make the sauce creamier.

5. In the meantime, cook the pasta in the broccoli cooking water that you have kept boiling, following the times indicated on the package to obtain al dente pasta.

6. Drain the pasta and add it to the pan with the broccoli and cherry tomatoes. Toss everything in the pan for a few minutes so that the pasta is well seasoned.

7. Serve the pasta hot, and if you wish, add a sprinkling of grated parmesan before serving.

Trivia

Italian cuisine is famous for its ability to enhance the flavors of simple ingredients. In this dish, the combination of nutrient-rich broccoli and sweet and juicy cherry tomatoes creates a balance of flavors that is both delicious and healthy. Pasta with broccoli and cherry tomatoes is an outstanding example of how Italian cuisine celebrates the natural flavors of ingredients.