Pasta with Broccoli and Sun-Dried Tomatoes | Quick Italian Classic
(0)
20 min
Quick
Sezamo
O rețetă clasică din sudul Italiei, gata în doar 20 de minute. Pastele al dente se combină armonios cu broccoli fraged, roșii uscate intens aromate, usturoi rumenit și parmezan fin.
Preparation method
Ingredient preparation
Wash the broccoli and break it into small, bite-sized florets. Cut the tender stem into thin rounds. Peel the garlic cloves and slice them thinly. Drain the sun-dried tomatoes and cut them into thin strips. Finely chop the fresh parsley.
Bring a large pot with 3 liters of water and a generous teaspoon of sea salt to a boil.
Boiling and sautéing
When the water comes to a boil, add the broccoli florets and blanch them for 2-3 minutes until slightly tender, but still retaining their vibrant green color. Remove them with a slotted spoon and place them in a bowl. In the same boiling water, add the fusilli pasta and cook according to instructions until al dente (about 9-10 minutes). Reserve a cup (approx. 150 ml) of the pasta cooking water before draining.
Chef's tip
Blanching the broccoli florets in the same water you later use to cook the pasta offers two major advantages: the pasta absorbs a subtle flavor, and the broccoli retains its crisp texture and vibrant color.
The pasta cooking water contains essential starch — adding it to the skillet at the end along with the olive oil helps create a creamy emulsion without the need for cream.
15 min
Under an hour
