Pasta with Broccoli, Cherry Tomatoes, and Breadcrumbs Recipe
Category: Pasta Dishes
Serves: 2
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Broccoli | 300g |
| Cherry Tomatoes | 10 |
| Paccheri Pasta | 200g |
| Bread | 80g |
| Garlic | 1 clove |
| Fine Salt | to taste |
| Extra Virgin Olive Oil | to taste |
| White Onion | 1 |
| Fresh Chili | 1 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Protein | 10g |
| Carbohydrates | 70g |
| Fat | 15g |
| Fiber | 7g |
Instructions
-
Prep the Broccoli
Start by cleaning the broccoli and separating the florets. Bring a large pot of salted water to a boil and cook the broccoli florets for about 10 minutes, until tender. Once cooked, drain the broccoli and set it aside. Keep the cooking water to use later for the pasta. -
Cook the Paccheri Pasta
In the same pot of water you used for the broccoli, bring it back to a boil and cook the paccheri pasta according to the package instructions, usually about 10-12 minutes, until al dente. Once the pasta is ready, drain it, saving a small amount of the cooking water for later. -
Prepare the Sauce
While the pasta is cooking, peel and finely chop the white onion. Wash and cut the cherry tomatoes in half.
Heat a generous drizzle of extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and sauté it until translucent and soft, about 3 minutes. Then, add the halved cherry tomatoes and cook them down for about 5-6 minutes, stirring occasionally, until they become tender and slightly caramelized. -
Combine the Broccoli and Pasta
Once the cherry tomatoes have softened, add the broccoli florets to the pan with the tomatoes. Stir to combine, letting the flavors meld together for about 2-3 minutes. Season with a pinch of fine salt and a dash of fresh chili (optional for some heat). -
Make the Breadcrumbs Topping
While the broccoli and tomatoes are simmering, prepare the breadcrumbs. Cut the bread into small cubes and place them in a food processor. Blend until you have fine breadcrumbs.
In a separate pan, heat another drizzle of olive oil over medium heat and add the smashed garlic clove. Let it infuse the oil for a minute, then remove the garlic. Add the breadcrumbs to the pan and toast them, stirring frequently, until they turn golden and crispy, about 5 minutes. -
Bring it All Together
Add the cooked paccheri pasta to the pan with the broccoli and tomatoes. Toss everything gently, adding a little bit of the reserved pasta cooking water if necessary to create a cohesive sauce. Continue mixing until the pasta is evenly coated. -
Serve
Plate the pasta, and sprinkle the golden breadcrumbs generously on top. Garnish with freshly chopped chili for a touch of spice, and serve hot.
This vibrant and flavorful Pasta with Broccoli, Cherry Tomatoes, and Breadcrumbs is the perfect weeknight dish that brings together simple ingredients in a comforting, delicious way. The crispy breadcrumb topping adds a lovely texture contrast to the tender broccoli and juicy tomatoes, making each bite a delightful experience.
Enjoy this tasty dish as a hearty lunch or dinner, or serve it as a side for a special family meal.
