Recipes

"Over the Top" Broccoli Pasta with Capers

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
"Over the Top" Broccoli Pasta with Capers

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 Over the Top, The Italian, you know this will be your forever go-to.

"Over the Top" Broccoli Pasta with Capers

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 Over the Top, the Italian

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 15 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.

Referenced products

The Italian Savory Topper
Over the Top

The Italian Savory Topper

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