Barilla® Al Bronzo™ Fusilli with Broccoli, Tomatoes & Chili
Recipe - The Fairway Market 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
Broccoli Crowns, 1 ct
On Sale! Limit 4 lbs
$1.12 avg/ea was $1.49 avg/ea$0.09/oz
Fresh Garlic
$1.12 avg/ea$4.49/lb
Cherry Tomatoes, 1 ct, 1 each
$4.99
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$38.99$0.57/fl oz
Badia Crushed Red Pepper, 12 oz
$6.99$0.58/oz
Morton Coarse Kosher Salt, 48 oz
$3.99$0.08/oz
McCormick Black Peppercorn Adjustable Grinder, 1 oz
$3.29$3.29/oz
Locatelli Grated Pecorino Romano Cheese, 16 oz
On Sale!
$19.99 was $21.99$1.25/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.