Broccolini is a sweeter relative of broccoli. If it is unavailable, broccoli may be substituted. This dish makes an elegant and gorgeous presentation, and tastes just as great!
Penne with Broccolini
1 pound whole-wheat penne
2 heads of broccolini, florets only
salt and black pepper
2 tablespoons tomato paste
1 teaspoon paprika
1/2 cup flat-leaf parsley, chopped
5 cloves garlic, chopped
1 teaspoon red pepper flakes
1 teaspoon combined dried thyme, basil, and oregano
1 cup pasta water (if you accidently toss all of this out, you may substitute chicken or vegetable stock)
2 tablespoons extra-virgin olive oil, extra for drizzling
1 14 oz. can diced tomatoes, with juices
Grated parmesan cheese
Boil pasta until al dente, being sure to save 1 cup of the water.
Meanwhile, saute garlic, 1/4 cup of parsley, red pepper flakes, paprika, thyme, basil, and oregano until garlic is tender. Next, add pasta water and cook for 5 minutes. Next, add tomato paste, salt, diced tomatoes, and black pepper. Boil for 10-15 minutes. Then, stir in broccolini florets and boil for another 5 minutes. Finally, add sauce to penne and remaining parsley. Serve individual portions with drizzled olive oil and parmesan cheese. Enjoy!
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