Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Don't you want some of this???

Broccoli and Penne Pasta

If you're looking for some comfort food tonight, check your pantry and see if you have either penne or rigatoni or ziti. See if you have a pound of frozen broccoli florets.  Here is all you'll need to make this quick meal:

1 large onion sliced into thin circles

3 cloves fresh garlic, sliced

1 lb frozen broccoli florets or fresh broccoli, cut up

Salt for water

1 lb raw penne, ziti or rigatoni pasta

Olive oil

Capers, about 1 Tbsp

Black and red pepper, optional

2 Tbsp sun-dried tomatoes

1/2 cup white wine or broth

1/2 cup panko or bread crumbs

Grated Parmesan cheese

Directions:

Prepare large pot of salted water for the pasta. Cook pasta half way through before adding the frozen broccoli. (Note: if you are using fresh broccoli, cook separately and then add to drained pasta after it is done.)

In separate frying pan add 1/4 cup of olive oil. (Don't be upset, this is going to be the sauce.)

Add sliced onion and garlic and simmer away. Add hot pepper flakes to taste, as well as the capers. At this time you may add 2 Tbsp sun-dried tomatoes into the cooked onion sauce. Add the broth or white wine and let it cook till the alcohol evaporates.

When the pasta and broccoli are cooked and drained, add the onion sauce into the pasta pot directly and stir to combine. 

Now, in the emptied frying pan, drizzle a little olive oil and add 1/2 cup panko crumbs or bread crumbs and toast them up. Careful not to burn. Do not leave their side...once toasted, add to prepared pasta and broccoli.

Pass the grated cheese.

Enjoy, serves 4-6

 

Don't burn the panko crumbs