Pasta broccoli e pomodori secchi

Pasta with broccoli and sun-dried tomatoes is a simple and tasty dish that combines the sweetness of broccoli with the intense flavor of sun-dried tomatoes. Here’s the recipe:

Ingredients

• 320 g of pasta (orecchiette, spaghetti, or penne work 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 cheese (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, preserving the cooking water to cook the pasta.
4. In a large pan, heat a drizzle of oil and sauté the whole peeled garlic cloves (you can remove them at the end if you prefer a less intense flavor) 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 pan and toss everything together to combine the flavors.
7. Meanwhile, cook the pasta in the broccoli cooking water, respecting the package’s instructions for al dente.
8. Drain the pasta keeping a bit of the cooking water and toss it in the pan with the broccoli and tomatoes. If necessary, add some of the cooking water to make it creamier.
9. Toss the pasta for one minute to flavor it and, if you wish, add grated Parmesan or pecorino cheese.
10. Serve hot, with a drizzle of raw oil and a sprinkle of pepper.

Fun Fact

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. Specifically, in the southern regions like Puglia and Sicily, sun-dried tomatoes are a fundamental element of the local culinary tradition.