Recipes

Pasta with Broccoli, Capers and Crunch

Whether you are looking for a quick and easy weeknight dinner or a make ahead for a chilled pasta the next day, this dish never fails.
By Chef Laura Briscoe
Pasta with Broccoli, Capers and Crunch

Whether you are looking for a quick and easy weeknight dinner or a make ahead for a chilled pasta the next day, this dish never fails. Once it is finished with Sunflower Crunch you know this will be your forever go-to.

Pasta with Broccoli, Capers and Crunch

By Chef Laura Briscoe
Prep time:10 minutes
Cook Time:15 minutes
Servings:1 cup, Yields 8 servings

Ingredients

  • 12 oz of farfalle or orechiette pasta
  • 1/2 cup of Olive Oil, extra virgin
  • 10 cloves Garlic, peeled, trimmed, whole
  • 1/2 cup or to taste Capers, drained
  • 3/4 pound Broccoli, in small florets
  • To taste - Kosher Salt and red pepper flakes
  • 1/4 cup or as needed Sunflower Crunch

Instructions

  • Bring a large pot of water to boil.
  • In small saucepan, heat olive oil over medium heat. Add garlic and cook until golden and tender, about 5-7 minutes. Remove from heat and strain garlic from oil. Cool slightly. Return oil to saucepan.
  • Add capers and cook, allowing capers to crisp slightly.
  • Reduce heat, simmer one minute to meld flavors. Turn off heat and set aside.
  • When water is at a boil, add pasta and cook according to package directions. About 4 minutes before pasta is done, add broccoli. When pasta is al dente, and broccoli is bright green, drain in colander. Return to pot and keep warm.
  • Pour enough roasted garlic oil with capers over pasta to coat. Adjust seasonings with salt as needed. Portion into individual serving bowls and top each with 2 T of Over the Top, The Italian.
Notes
This is excellent as a chilled pasta the next day – add grilled and chilled chicken or salmon, if desired.

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