Barilla® Al Bronzo™ Fusilli with Broccoli, Tomatoes & Chili
Recipe - Gourmet Garage Corporate
Barilla® Al Bronzo™ Fusilli with Broccoli, Tomatoes & Chili
Prep Time15 Minutes
Servings6
Cook Time15 Minutes
Ingredients
1 box Barilla Al Bronzo Fusilli Pasta
4 cups broccoli florets
1 clove garlic
1 pint cherry tomatoes, halved
4 tbs extra virgin olive oil, divided
Red pepper to taste, crushed
Salt , to taste
Pepper, to taste
Final touch: Pecorino Romano
Directions
- Bring a large pot of water to a boil.
- Separate the broccoli flowers into small pieces and blanch them a couple of minutes in the boiling salted water.
- Drain and set aside.
- Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions.
- In a skillet, heat 2 tablespoons olive oil and the whole peeled garlic clove.
- Add crushed red pepper, then tomatoes and let them wither. Seasoning with salt and pepper.
- After 5 minutes remove the garlic clove and add the broccoli florets to the pan.
- Drain pasta, reserving ½ cup of the pasta cooking water.
- Toss and stir the pasta in the pan with the veggies, adding ½ cup of pasta cooking water and the remaining olive oil to better create the emulsion and coat the pasta.
- Optional final touch: add grated Pecorino Romano cheese or chili flaes to taste.
15 minutes
Prep Time
15 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Organic Broccoli, 1 each
$5.99
Fresh Garlic, 4 oz
$1.25 avg/ea$4.99/lb
Wholesome Pantry Organic Grape Tomatoes, 1 pint
$4.99$4.99/pt
Colavita Premium Selection Extra Virgin Olive Oil, 25.5 fl oz
$25.99$1.02/fl oz
Simply Organic Crushed Red Pepper, 1.59 oz
$4.79$3.01/oz
Morton Salt, Plain, 26 Ounce
$2.99$0.12/oz
McCormick Black Pepper Grinder, 1 oz
$3.19$3.19/oz
Black Bear Locatelli Grated Pecorino Romano Cheese, 8 oz
$11.99$1.50/oz
Directions
- Bring a large pot of water to a boil.
- Separate the broccoli flowers into small pieces and blanch them a couple of minutes in the boiling salted water.
- Drain and set aside.
- Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions.
- In a skillet, heat 2 tablespoons olive oil and the whole peeled garlic clove.
- Add crushed red pepper, then tomatoes and let them wither. Seasoning with salt and pepper.
- After 5 minutes remove the garlic clove and add the broccoli florets to the pan.
- Drain pasta, reserving ½ cup of the pasta cooking water.
- Toss and stir the pasta in the pan with the veggies, adding ½ cup of pasta cooking water and the remaining olive oil to better create the emulsion and coat the pasta.
- Optional final touch: add grated Pecorino Romano cheese or chili flaes to taste.