Barilla® Al Bronzo™ Fusilli with Broccoli, Tomatoes & Chili
Recipe - The Fresh Grocer - 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
Barilla Al Bronzo Fusilli Pasta, 14.1 oz, 14.1 Ounce
On Sale! Limit 4
$1.99 was $2.99$0.14/oz
Broccoli Crowns, 1 ct, 12 Ounce
$1.87 avg/ea$0.16/oz
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
Wholesome Pantry Organic Grape Tomatoes, 1 pint, 1 Pint
$3.99$3.99/pt
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz, 25.5 Fluid ounce
$13.49$0.53/fl oz
McCormick Crushed Red Pepper, 1.5 oz, 1.5 Ounce
$3.99$2.66/oz
Morton Coarse Kosher Salt, 48 oz, 48 Ounce
$3.99$0.08/oz
McCormick Coarse Ground Black Pepper, 3.12 oz, 3.12 Ounce
$6.59$2.11/oz
Black Bear Locatelli Grated Pecorino Romano Cheese, 8 oz, 8 Ounce
On Sale! Limit 4
$6.99 was $7.99$0.87/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.