Garlic Olive Oil Pasta with Broccoli, Onions and Tomatoes
Cuisine: Italian
This pasta with garlic sauteed in olive oil and garden vegetables is quick, easy and healthy!
  • Any short cut pasta - penne, rigatoni, bowties, campanelle is what I used today
  • 3-4 tbsp of olive oil
  • 4 cloves of garlic - peeled and smashed
  • 1 medium Spanish onion - sliced
  • 1 good size bunch of broccoli
  • 1 - 1½ cup of cherry or vine tomatoes - diced
  • Salt and Pepper to taste
  • 1 tsp of sugar
  • Garlic Salt or Garlic Powder
  • Parmesan Cheese - freshly grated is always best
  • Also feel free to change vegetables to your desire. Broccoli rabe, red bell peppers, etc
  • Also adding scrambled hot Italian sausage or grilled chicken would go well too
  1. Warm a large frying pan over medium heat and add the olive oil.
  2. When the olive oil is warm add the garlic and saute until golden brown.
  3. Clean the broccoli and cut it into smaller stalks. Add to a large pot with cold water and bring to a boil. Strain the broccoli when it starts to get soft but don't overcook. Rinse with cold water to "shock" it and let it drain well.
  4. In another large pot bring water to a boil, add a generous amount of salt and cook the pasta.
  5. Remove garlic and add the tomatoes to the frying pan. Sprinkle on the sugar and saute until the tomatoes start to burst. Add a little salt & pepper and garlic salt.
  6. Add the onions and saute until translucent.
  7. Add in the broccoli and a little more salt, pepper and garlic salt.
  8. The pasta should be ready - drain the pasta and add right into the frying pan. Mix all ingredients and allow it to cook for a few minutes. This nicely marries all the flavors together.
  9. Put the pasta into a serving dish with a good amount of the Parmesan cheese.
  10. Enjoy and enjoy it even better on Day 2! Many pastas are even better the next day after they've had time to get all flavored up! ?
  11. Serve with Italian bread. In fact, never serve pasta without it!
Recipe by Julia's Child at