SICILIAN PASTA WITH BROCCOLI

Sicilian Pasta with Broccoli image

A Sicilian classic, spicy broccoli and tomatoes tossed with short-cut pasta. This pairs nicely with a cold glass of milk to help calm the heat!

Provided by got milk?(R)

Categories Trusted Brands: Recipes and Tips got milk?®

Time 28m

Yield 4

Number Of Ingredients 8

Ingredients

2 fresh cayenne peppers, sliced, divided
½ teaspoon salt
14 ounces fresh tomatoes
14 ounces fresh broccoli florets
4 cups short-cut pasta such as ditalini
1 tablespoon olive oil
¼ cup finely grated Pecorino Romano cheese
4 teaspoons extra-virgin olive oil

Steps:

Bring a large pot of lightly salted water to a boil. Stir in 1 pepper.
Cut an "x" shape in the bottom of each tomato. Add tomatoes and broccoli to water. Simmer until broccoli has softened slightly and the tomato skins have separated from the pulp, about 5 minutes. Remove the tomatoes and broccoli with a slotted spoon. When tomatoes are cool enough to handle, remove and discard skins.
Bring the water to a boil again. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 1 minute less than time indicated on package or 6 to 7 minutes total. Drain.
Heat 1 tablespoon olive oil in a skillet. Add the broccoli, remaining sliced cayenne pepper, and tomatoes. Stir in drained pasta and cook over medium heat until heated through and blended.
Top with cheese and extra-virgin olive oil before serving.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 96.2 g, Cholesterol 7.7 mg, Fat 12.4 g, Fiber 7.6 g, Protein 21 g, SaturatedFat 2.8 g, Sodium 426 mg, Sugar 8.5 g