Pasta with broccoli and tomatoes
Instructions
Wash the broccoli and sepateli in many florets. Cook in boiling salted water for about 8 minutes. After cooking, drain and place in a bowl and cover.
Wash tomatoes, cut them in quarters and remove the gravy of vegetation and seeds.
Using a food processor, puree the tomato with 100 g of broccoli, a tablespoon of parsley, salt and pepper. Then pour the sauce into a saucepan and cook for about 5 minutes.
Cook the pasta al dente in salted water; then, drain.
In a pan heat the oil and sauté the garlic and pepper for about 3 minutes to fire. Add the sauce previously prepared, then the remaining pasta, broccoli, tomatoes and stir thoroughly.
Finish baking at moderate heat for about 2 minutes.
Remove the chili, add the remaining parsley and serve.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 600 g of broccoli
- 6 cherry tomatoes
- 200 g tomato sauce
- 2 tablespoons chopped parsley
- 500 g of pasta type propellers
- 2 cloves garlic
- a chilli
- 3 tbsp. olive oil
- salt and black pepper