Time: 10 min
Cook time: 30 min
Ingredients for 4 people
1 Head Broccoli, Cut Into Bite Sized Pieces
1/4 Cup Olive Oil
4 Garlic Cloves, Thinly Sliced
1/2 Cup Sun-Dried Tomatoes, Coarsely Chopped
Salt & Pepper To Taste
1/2 Teaspoon Red Pepper Flakes
3/4 Pound Whole Grain Pasta
Grated Pecorino Romano Cheese
Put a large pot of lightly salted water on to boil.
Drop in the broccoli, and cook until tender, about 4 to 5 minutes.
Use the strainer insert or a slotted spoon to remove the broccoli to a bowl.
Add the pasta to the pot, and cook as directed until “al dente”.
While the pasta is cooking, heat the olive oil in a large frying pan over medium heat.
Add the garlic and cook a minute or two until fragrant.
Add the tomatoes, salt, pepper, chili flakes, and broccoli.
Toss to mix and keep warm.
Drain the pasta, reserving a cup of pasta water.
Return the pasta to the pot, then add the broccoli mixture, scraping the pan clean.
Toss the pasta and broccoli mixture over high heat, adding a little of the pasta water to help the sauce coat the pasta.
Serve in individual bowls, sprinkling the top with some grated Pecorino Romano cheese and….Enjoy!!!!