Pasta with Braised Broccoli and Tomato
- 4 tablespoons extra virgin olive oil
- 1 head broccoli (about 2 pounds), cut into 1/2- to 1-inch florets, tough stems discarded
- 8 cloves garlic, thinly sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red chili flakes
- 1/2 cup dry white wine
- 2 (28-ounce) cans whole peeled tomatoes, roughly chopped, juice reserved
- Kosher salt
- 1 pound hearty short pasta, such as ziti or penne rigate
- 1/4 cup chopped fresh parsley leaves
- This recipe is vegan
- Produce
- 1 head broccoli (2 pounds)
- Garlic (8 cloves)
- Oregano, dried (1 teaspoon)
- Parsley, fresh leaves (1/4 cup)
- Red chili flakes (1/2 teaspoon)
- Tomatoes, whole (2 (28-ounce) cans)
- Cooking & Baking
- Kosher salt (1)
- Olive oil, extra virgin (4 tablespoons)
- Pasta & Grains
- Short pasta, hearty (1 pound)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 19, 2012 (1 year ago).
153 people saved this recipe.
