The pasta with broccoli and sun-dried tomatoes is one of those dishes that arise from simplicity and yet manage to convey so much.
The tender and enveloping broccoli meets the intense taste 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 want to bring something genuine but not trivial to the table, with easily accessible ingredients and a result that smells of home.
A vegetarian pasta, balanced and satisfying, ideal for a daily lunch that doesn’t give up on character.
Also try these other appetizing recipes with broccoli:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- 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 oz pasta
- 1.1 lbs steamed broccoli
- 2.8 oz sun-dried tomatoes in oil
- 1.1 oz 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 the preservation oil and cut them into small pieces. Saute them in a hot pan for a few minutes and set aside.
In the same pan, sauté the garlic clove with three tablespoons of oil and add the broccoli florets, previously steamed. Season with salt and let it flavor.
Then, add a little water and continue cooking for about ten minutes.
When the broccoli florets have crumbled, also mix in the sun-dried tomatoes.
Meanwhile, toast the breadcrumbs in a small pan and cook the pasta al dente. After draining it well, add the pasta to the sauce, add a little cooking water, and sauté 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
Pasta with sun-dried tomatoes and broccoli is excellent when freshly made, but can be stored in the refrigerator for 1 day in an airtight container. When serving, reheat it in a pan with a drizzle of oil or a tablespoon of water to restore softness. Breadcrumbs, if possible, are better added at the last minute to maintain their crunchiness.
Related Recipes
Savory Tart with Broccoli, 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 boiling water and proceed with the recipe as indicated.
What type of pasta is recommended?
Short pasta shapes like orecchiette, fusilli, or mezze maniche are ideal as they hold the sauce well, but even broken long pasta works fine.
Can breadcrumbs be replaced?
If you prefer, you can use coarsely blended stale bread or replace it with chopped nuts for a different but still balanced note.
Can it be prepared in advance?
You can prepare the sauce in advance and cook the pasta right before serving. This way, the dish will be fresher and more enjoyable.
