The pasta with broccoli and sun-dried tomatoes is one of those dishes born out of simplicity, yet tells so much.
The tender and enveloping broccoli meets the intense flavor of sun-dried tomatoes, while the toasted breadcrumbs add a rustic and irresistible note that makes a difference. It’s a perfect recipe for when you’re in the mood for something genuine yet not trivial at the table, with easily available ingredients and a result that smells like home.
A vegetarian pasta, balanced and satisfying, ideal for a daily lunch that doesn’t compromise on character.
Try these other appetizing broccoli recipes:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 351.71 (Kcal)
- Carbohydrates 49.52 (g) of which sugars 3.25 (g)
- Proteins 11.48 (g)
- Fat 13.72 (g) of which saturated 2.09 (g)of which unsaturated 3.02 (g)
- Fibers 6.71 (g)
- Sodium 922.03 (mg)
Indicative values for a portion of 270 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Broccoli and Sun-Dried Tomatoes
- 14.11 oz pasta
- 1.10 lbs steamed broccoli
- 1/2 cup sun-dried tomatoes in oil
- 1/4 cup breadcrumbs
- 1 clove garlic
- 1 bunch parsley
- 3 tbsps extra virgin olive oil
- 2 pinches salt
Preparation of Pasta with Broccoli, Sun-Dried Tomatoes, and Breadcrumbs
Drain the sun-dried tomatoes well from their preserving oil and cut them into small pieces. Sauté them in a hot pan for a few minutes and set aside.
In the same pan, sauté the garlic clove with three tablespoons of olive oil and add the broccoli florets, previously steamed. Salt and let them season.
Then, add a bit of water and continue cooking for about ten minutes.
When the broccoli florets have crumbled, also add the sun-dried tomatoes.
Meanwhile, toast the breadcrumbs in a small pan and cook the pasta al dente. After draining it well, pour the pasta into the sauce, add a bit of cooking water, and toss for a couple of minutes over high heat. Finish with fresh parsley.
Serve the pasta on individual plates with a sprinkle of toasted breadcrumbs.
Storage of Pasta with Sun-Dried Tomatoes and Broccoli
The pasta with broccoli and sun-dried tomatoes is excellent freshly prepared, but it can be stored in the refrigerator for 1 day, sealed in an airtight container. When serving, heat it in a pan with a drizzle of oil or a tablespoon of water to restore its softness. If possible, it is better to add the breadcrumbs at the moment to maintain the right crunchiness.
Related Recipes
Savory Tart with Broccolini, Sun-Dried Tomatoes, and Olives
FAQ
Can I use frozen broccoli?
Yes, you can use frozen broccoli already divided into florets. Boil them directly in hot water and proceed with the recipe as indicated.
What type of pasta is best suited?
Short pasta shapes like orecchiette, fusilli, or mezze maniche are ideal because they hold the sauce well, but even broken long pasta works great.
Can the breadcrumbs be substituted?
If you prefer, you can use coarsely blended stale bread or replace it with chopped nuts for a different note that is still balanced.
Can it be prepared in advance?
You can prepare the sauce in advance and cook the pasta at the moment. This way, the dish will be fresher and more pleasant.
