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Double Sun-Dried Tomato Pasta with Broccoli and Pecorino Cheese
katyesquivel wants to cook this
4
- 1 lb. Sun-Dried Tomato Pasta
- 2 lbs. broccoli, chopped into small florets
- 5 tablespoons olive oil
- 4 garlic cloves, minced
- ¼ cup coarsely chopped or diced oil-packed sun- dried tomatoes
- ¾ cup freshly grated pecorino-romano cheese
- ½ cup fresh basil leaves, chopped
1. Add broccoli flowerets to a large saucepan of enough boiling salted water to cover generously. Cook, uncovered, over high heat for about 2 minutes. Drain, rinse with cold water. Chop broccoli florets coarsely.
2. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and transfer to a large serving bowl. Toss with 1 tablespoon olive oil.
3. Heat remaining 4 tablespoons of olive oil in a large heavy skillet over medium heat. Add garlic and sauté for 1 minute. Add broccoli, salt and pepper. Sauté about 2 minutes or until heated through.
4. Add broccoli mixture to pasta bowl and toss. Add sun-dried tomatoes, ½ cup pecorino-romano cheese and basil. Taste and adjust seasoning. Serve hot or at room temperature with more cheese, if desired.
2. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and transfer to a large serving bowl. Toss with 1 tablespoon olive oil.
3. Heat remaining 4 tablespoons of olive oil in a large heavy skillet over medium heat. Add garlic and sauté for 1 minute. Add broccoli, salt and pepper. Sauté about 2 minutes or until heated through.
4. Add broccoli mixture to pasta bowl and toss. Add sun-dried tomatoes, ½ cup pecorino-romano cheese and basil. Taste and adjust seasoning. Serve hot or at room temperature with more cheese, if desired.
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- 1 commentComments
- RachelLevi yum, this sounds great!
