Broccoli with Sun-dried Tomatoes and Olivescomments (3) August 7th, 2008
4 Tbs. olive oil
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
4 plum tomatoes, peeled and cut into small chunks
12 sun-dried tomatoes, cut into strips
24 oil-cured black olives, halved and pitted
1 Tbs. minced fresh rosemary leaves
2 Tbs. chopped fresh parsley leaves
2 Tbs. pine nuts
1/4 tsp. salt
1 lb. penne pasta
2 large broccoli heads, about 2 lb., peeled and cut into small pieces
10 fresh basil leaves, cut into strips
Parmesan cheese, grated
Set a large pot of salted water on to boil for the pasta.
Place 3 Tbs. of the olive oil in a large sauté pan over medium heat and add the garlic and crushed red pepper. Sauté for 5 min., or until the garlic is slightly browned.
Add the plum tomatoes, sun-dried tomatoes, olives, rosemary, parsley, pine nuts, and salt. Simmer on low heat for 10 min. to thoroughly integrate the flavors of the ingredients.
Meanwhile, add the penne to the boiling water and cook, following package directions, until it’s al dente.
Add broccoli and basil to the tomato mixture, cover, and continue to simmer about 10 min., or until the broccoli reaches the desired tenderness.
Pour the mixture and the remaining tablespoon of olive oil over the drained pasta and blend thoroughly. Sprinkle with Parmesan and serve.
Recipe by John Okas
from issue #17
posted in: broccoli, main dish