Garlic Olive Oil Pasta with Broccoli, Onions and Tomatoes
Quick, Easy and a Healthy Pasta Dish
I guess we could call this Garlic Olive Oil Pasta with Broccoli, Onions and Tomatoes or we could call it everything but the kitchen sink pasta! Whatever it is I’ve made it many times before and probably posted a different version in an earlier recipe but as far as I’m concerned this never gets old. It’s quick, easy, healthy and you can really throw anything in.
In this version I used broccoli, a red onion and a vine tomato, but I’ve also used cherry tomatoes and broccoli rabe before. If you want to add something else you could always add scrambled hot sausage or a grilled chicken breast. Don’t be afraid to mix up the veggies as a red or green bell pepper would go nicely in this pasta as well. That’s what I like about cooking on the fly with pasta. Take whatever is about to get over ripe in the frig and make it into a pasta dish. You really can’t make a mistake. Cooking should be fun not a stressed out task! That’s how my grandmother taught me and that’s what I do! You can also stretch out a dollar by using what’s left in the veggie drawer rather than throwing money away!
Garlic Olive Oil Pasta with Broccoli, Onions and Tomatoes
This pasta with garlic sauteed in olive oil and garden vegetables is quick, easy and healthy!
Ingredients
INGREDIENTS
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
Instructions
Warm a large frying pan over medium heat and add the olive oil.
When the olive oil is warm add the garlic and saute until golden brown.
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.
In another large pot bring water to a boil, add a generous amount of salt and cook the pasta.
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.
Add the onions and saute until translucent.
Add in the broccoli and a little more salt, pepper and garlic salt.
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.
Put the pasta into a serving dish with a good amount of the Parmesan cheese.
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!
Serve with Italian bread. In fact, never serve pasta without it!
