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
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.
