Recipe: Spaghetti With Garlic, Oil and Sundried Tomatoes - 10 recipes

Although I've never been there, I believe this dish is a take on the classic aglio olio.

At the restaurant, it's likely the ingredients are prepped individually and tossed together at service: broccoli blanched & seasoned, sundried tomatoes chopped, pasta cooked, parmesan grated, parsley chopped. When an order is called, my guess would be pasta is cooked, a saute pan with olive oil and garlic put on, broccoli added to the pan to warm through and get a little sear, sundried tomatoes added, pasta added along with parmesan and pasta water, transferred to the plate and sprinkled with parsley for service.

For the home cook, there are many many ways of executing a similar dish. Below are some from my files, slightly modified for your needs. Hopefully they were serve as a helpful jumping off point for experimentation.

SPAGHETTI AGLIO-OLIO E POMODORO SECCHI
(Spaghetti With Garlic, Oil and Sundried tomatoes)

4 to 6 plump, young garlic cloves
1/2 cup extra virgin olive oil
Sea salt to taste
1 pound spaghetti
6-8 sundried tomatoes, packed in oil or rehydrated, thinly sliced
Grated parmesan to taste
1 small dried hot red chili pepper, crumbled, or 1/2 teaspoon hot red pepper flakes or more to taste *optional
1/2 cup minced flat-leaf Italian parsley *optional

Bring 5 to 6 quarts water to rolling boil.

Meanwhile, peel garlic cloves and chop coarsely.

In pan large enough to hold all the drained pasta, cook garlic in oil very gently over medium-low heat. Cook just until garlic softens and starts to turn golden. Do not brown. Simultaneously, add at least 2 tablespoons salt to vigorously boiling water and add spaghetti. Before garlic darkens, add sundried tomatoes to oil and garlic, and if using, stir in chili pepper and half of the parsley. Carefully add a ladleful of the pasta cooking water and simmer, allowing to reduce slightly while pasta finishes cooking.

When pasta is slightly chewy in the center, drain and add it to pan with the sauce. Turn heat up slightly and cook, mixing pasta and sauce together well for 1 to 2 minutes, or until pasta is done to taste, adding extra pasta water if needed. Add fresh grated parmesan and stir well.

Turn pasta into preheated serving bowl, sprinkle with remaining minced parsley and extra parmesan if desire, and serve immediately.

Note: To add broccoli, cut one crown of broccoli into equal size florets, blanch broccoli florets while water begins to boil, and add the blanched broccoli along with sundried tomatoes.

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PASTA AGLIO OLIO WITH BROCCOLI AND SUNDRIED TOMATOES

100g dry pasta
1 head of broccoli, cut into florets
50g sliced sundried tomatoes (either oil packed, drained, or rehydrated)
salt and freshly ground black pepper to taste
5 cloves garlic, sliced thin
1/4 cup olive oil
A few sprigs of parsley (flat italian, not curly), chopped
1/3 cup finely grated Parmesan cheese

Cook pasta according to packet instruction, adding broccoli to the pasta water about halfway through cooking the pasta.

While water pasta begins to boil, add olive oil in a deep saute pan on medium heat and add garlic, cooking until slightly golden, moderating the heat to ensure garlic does not burn by keeping the oil from getting too hot. Add sundried tomatoes and cook for another minute. Add about 1/4 cup of the pasta water and turn off heat.

Drain pasta and broccoli and add to the pan and throw in the parsley and cheese. Toss well. Serve hot.

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SIMPLE BROCCOLI AND SUNDRIED TOMATO PASTA

1 head broccoli (about 1 pound), tough stems discarded
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 ounces pasta
1/2 cup sun-dried tomatoes in oil, drained and sliced, plus 1 tablespoon reserved oil from the jar
4-6 ounces freshly grated parmesan
2 tablespoons chopped fresh parsley

Preheat the oven to 425 degrees F.

Coarsely chop the broccoli florets into even pieces and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.

Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook to the package directions. Remove from heat, and using tongs transfer pasta into a large saucepan on low heat. Add the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the parmesan, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper. Remove from heat and serve immediately.

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PASTA WITH BROCCOLI AND SUNDRIED TOMATOES

10 to 12 ounces pasta
2 tablespoons extra-virgin olive oil
4 to 6 cloves garlic, minced
2 to 3 good-sized broccoli crowns, cut into small bite-sized pieces
1/2 to ⅔ cups sliced sun-dried tomatoes, drained if packed in oil
freshly ground pepper to taste
Parmesan to taste

Cook the pasta according to package directions, then drain, reserving pasta water.

Meanwhile, heat the oil in a large saute pan. Add the garlic and saute for a minute or two over low heat, until just golden. Add the broccoli to the skillet along with about 1/4 cup pasta water, and sundried tomatoes if they are dry and not packed in oil or rehydrated. Cover and steam over medium heat until the broccoli is bright green and tender. Remove from the heat, and add pasta and parmesan. Add pepper to taste.

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PASTA WITH BROCCOLI AND SUNDRIED TOMATOES

1 lb pasta
salt
1 head broccoli
2 tbsp. olive oil
3 tbsp. sun-dried tomatoes finely chopped
1/2 tsp. chilli flakes
3 cloves garlic sliced
1/4 cup freshly grated parmesan cheese

Set a large pot of water on high heat and bring it to a boil, add salt, pasta, and broccoli separated into florets. Cook according to package directions, don't overcook, your pasta should be al dente and broccoli tender but still firm. It should take between 7-9 mins.

While pasta and broccoli are cooking slice garlic and cook it gently over low heat in a large pan coated with olive oil with chopped sun-dried tomatoes and chilli flakes for 1 minute, stirring constantly to prevent burning. Set aside.

Drain pasta and broccoli, reserving 1/2 cup of water from the pasta. Add both pasta and broccoli to the pan with sun-dried tomatoes and gently toss together with freshly grated parmesan, add 1/2 reserved pasta water to loosen the sauce. Taste and add more salt if needed. Serve with additional parmesan cheese.

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LINGUINE AGLIO OLIO WITH BROCCOLI AND SUNDRIED TOMATOES

1 lb linguine, uncooked
3 teaspoons salt
1/2 cup reserved pasta water
1/4 cup extra virgin olive oil
8 cloves fresh garlic, minced
1 teaspoon dried red pepper flakes
handful fresh chopped parsley
2 teaspoons fresh lemon juice
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 cup sundried tomatoes, packed in oil, sliced
1 cup roasted broccoli (chop into even sized florets, toss with oil, minced garlic, salt and pepper, roast at 450 for 25 minutes, or until edges of broccoli begin to brown)
salt & pepper

Boil a large pot of water. Add 2 teaspoons salt and linguine; cook until al dente. Right before draining, remove and reserve 1/2 cup of starchy pasta water.

Heat olive oil over medium heat in a skillet. Add garlic, red pepper flakes, salt & pepper. Saut , stirring often until the garlic is softened. Stir in parsley, lemon juice and reserved pasta cooking water. Add the drained pasta to the skillet, mix to combine all ingredients. Cook for another minute, remove from heat and add in sundried tomatoes, broccoli, and parmesan, then transfer to serving dish or serve on individual dishes. Season with a little salt, lots of black pepper, and extra Parmesan cheese.

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PASTA WITH BROCCOLI AND SUNDRIED TOMATOES

400 g of spaghetti alla chitarra, linguine or fettuccine
100 g of sun-dried tomatoes in oil
500 g of raw broccoli (one large crown)
60 g of parmesan or pecorino romano
2-4 cloves of garlic
extra virgin olive oil
Salt and pepper to taste

Clean and chop broccoli, dry, cook for a few minutes in boiling salted water, then drain and allow to cool. Drain the tomatoes from the oil and set aside. In a non-stick pan fry garlic in three tablespoons of extra-virgin olive oil, add about a third of the tomatoes (the others will serve at the end to garnish) and cook for about four minutes. Cut the broccoli into florets and add to the pan, add salt and cook for a few minutes, allowing broccoli to get slightly brown. Cook the spaghetti in boiling salted water, drain when al dente and saut in the pan with the tomatoes and garlic. Finish with a round of oil and serve adding the cheese and the tomatoes put aside.

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BROCCOLI GARLIC ANGEL HAIR PASTA

1 1/2 pounds broccoli
2 tablespoons olive oil
1/4 cup butter
6 cloves garlic, minced
1 teaspoon red pepper flakes
3 cups chicken stock
salt to taste
1 pound angel hair pasta
1/2 cup freshly shredded Parmigiano-Reggiano cheese, plus a little more for garnish
1 pinch red pepper flakes for garnish, or to taste

Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl.

Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.

Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.

Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.

Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.
Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

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BROCCOLI AND SUN-DRIED TOMATOES PASTA

12- ounces whole grain spaghetti
2 tablespoons olive oil
2 garlic cloves , minced
2 cups broccoli florets
1 cup vegetable broth
1 cup white wine
1 cup julienned sun-dried tomatoes
1 tablespoon sliced fresh basil
1 teaspoon Italian Seasoning
2 tablespoons skim milk
2 tablespoons heavy cream
salt and fresh ground pepper , to taste
shredded parmesan cheese , for garnish (optional)

Cook pasta according to the directions on the package. In the meantime, heat olive oil over medium heat. Add garlic and cook for 30 seconds or until fragrant, stirring frequently. Don't burn it. Add broccoli and cook for 2 minutes, stirring occasionally. Add broth and wine; bring to a boil.

Stir in tomatoes, basil and Italian Seasoning; reduce heat and simmer covered for 10 to 12 minutes, or until liquid is reduced. Remove cover and stir in milk and heavy cream. Season with salt and pepper and cover; continue to cook for 2 minutes or until sauce is reduced. Remove from heat. Drain spaghetti and add to broccoli mixture; toss together until well combined. Garnish with parmesan cheese.

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MUELLER'S PASTA, SEA SHELLS WITH BROCCOLI AND SUNDRIED TOMATOES

16 oz Sea Shell Pasta
4 cups Broccoli Florets; fresh, uncooked
1/4 cup Extra virgin olive oil
4 cloves garlic, minced, or 1 teaspoon garlic powder
1 teaspoon Dried basil
1/2 teaspoon Dried rosemary
1/4 cup Sun-dried tomatoes ; chopped fine
1/4 cup white wine ; optional
1 cup chicken broth ; or vegetable broth
1 cup Parmesan cheese ; grated
Salt and pepper to taste

Cook pasta according to the package, adding broccoli the last 2 minutes of cooking time. Drain, cover and set aside.

Heat olive oil in a large skillet; add garlic, basil, rosemary and tomatoes. Cook 1 minute. Add wine and reduce by 1/2. Add broth. Toss in broccoli and pasta; stir until heated through. Add cheese and season to taste with salt and pepper.