Broccoli & Sundried Tomato Fusilli Pasta

In this recipe, there's lots of broccoli which is full of vitamins B, C, carotene and iron - all good cancer-preventing properties.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2

Ingredients

Broccoli 200g
Garlic 2 cloves
Anchovy fillets 2
Dried chillis 2
Sundried tomatoes 2
Olive oil 7-8 tbsp
Parmigiano reggiano (optional) as you like
Fusilli pasta 200g

Method

1
Boil lots of water and add 1-1.5% salt. Boil the broccoli until almost cooked through.
2
In the meantime, put the oil and smashed garlic in a frying pan and turn the heat on medium heat.
3
When the garlic browns, snap the dried chillis in half and remove some seeds before adding to the pan with the anchovy. Add 1 ladle broccoli water.
4
Add the fusilli to the broccoli pan to cook.
5
When the broccoli has been cooking for 8 minutes, drain and add to the frying pan and smash with a fork. Add the chopped sundried tomatoes.
6
If there's not enough sauce, add some pasta water and shake to emulsify.
7
When the pasta is cooked, transfer to the frying pan. Turn off the heat and mix the sauce and pasta together well.
8
Transfer to a serving dish and grate some Parmigiano reggiano on top if you like.

Tips & Note

●Cook the broccoli in the same water as the pasta, so the pasta water will have a lovely deep flavour
●You can use any long pasta if you like, instead of fusilli

Broccoli & Sundried Tomato Fusilli Pasta

In this recipe, there's lots of broccoli which is full of vitamins B, C, carotene and iron - all good cancer-preventing properties.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Ingredients

Broccoli 200g
Garlic 2 cloves
Anchovy fillets 2
Dried chillis 2
Sundried tomatoes 2
Olive oil 7-8 tbsp
Parmigiano reggiano (optional) as you like
Fusilli pasta 200g

Broccoli & Sundried Tomato Fusilli Pasta

Recipe ID :1029 Posted on 26 AUG 2015

Serves 2

views 1,404
printed 98

saved 0

In this recipe, there's lots of broccoli which is full of vitamins B, C, carotene and iron - all good cancer-preventing properties.

Share

Ingredients

Print Ingredients Email Ingredients
200g
2 cloves
2
2
2
7-8 tbsp
as you like
200g

Method

1
Boil lots of water and add 1-1.5% salt. Boil the broccoli until almost cooked through.
2
In the meantime, put the oil and smashed garlic in a frying pan and turn the heat on medium heat.
3
When the garlic browns, snap the dried chillis in half and remove some seeds before adding to the pan with the anchovy. Add 1 ladle broccoli water.
4
Add the fusilli to the broccoli pan to cook.
5
When the broccoli has been cooking for 8 minutes, drain and add to the frying pan and smash with a fork. Add the chopped sundried tomatoes.
6
If there's not enough sauce, add some pasta water and shake to emulsify.
7
When the pasta is cooked, transfer to the frying pan. Turn off the heat and mix the sauce and pasta together well.
8
Transfer to a serving dish and grate some Parmigiano reggiano on top if you like.

Tips & Note

●Cook the broccoli in the same water as the pasta, so the pasta water will have a lovely deep flavour
●You can use any long pasta if you like, instead of fusilli

HOME
KitchenCIB
I’ve got 181 recipes!

KITCHENCIB
Step into my kitchen!
It's simple, just slicing the onions and using 3 ingredients for the marinade.
Onion (large), ●Ponzu vinegar, ●Mentsuyu (noodle broth), Rice vinegar ● (white wine vinegar), Sundried chillis, Salt
HOME
Ichiban dashi from kombu seaweed and bonito flakes is ideal for a clear soup base or dashi maki tamago.
Water (soft), Kombu for dashi, Bonito flakes
HOME
The tomato in this recipe is the dish itself - so stuff with anything you like and enjoy eating the whole thing!
Tomatoes (medium), Mozzarella cheese, Anchovy fillets, Olive oil, Salt & pepper, Toast slice (or croutons), Parsley
HOME
You can now enjoy a miso soup as a meal, not just soup
Chicken thigh or breast, Salt & pepper, Soy sauce, Potatoes (medium), Carrot (small), Celery, Bok choy bunch, Vermicelli, Ginger, Red chilli, Dashi stock granule (or fish stock cube), Vegetable oil, Miso
HOME
Delicious ramen - authentically Japanese, made in the UK!
Pork belly, Cabbage, Carrot, Beansprouts, Spring onions, Vegetable oil, Chinese chilli bean sauce (Tobanjan), Miso paste, Soy sauce, Sugar, ChIcken stock, Ramen noodles (or egg noodles)
HOME
You can easily eat the whole cabbage!
Pointed cabbage, White wine, Garlic, Dried chilli, Single cream, Anchovy fillets, Capers (with vinegar), White wine vinegar, Salt & pepper, Olive oil
HOME

Similar Recipe

A traditional Sicilian recipe with a secret - add 1 tsp cocoa powder to get a deep rich taste.
Aubergine (large), Onion, Capers, Olives, Tinned tomatoes (chopped), Olive oil, White wine vinegar, Cocoa powder, Granulated sugar, Water, Salt
Patricia
HOME
This pasta recipe uses a whole aubergine!
Aubergine (medium), Tinned tuna (small, in sunflower oil), Olive oil, Garlic, Dried chilli, Cherry tomatoes, Basil leaves, Parmigiano reggiano, Linguine
If you have any leeks left over in the fridge, you should try this for sure!
Leeks, Cherry tomatoes, Garlic, Dried chilli, Tinned tuna (in sunflower oil), Butter, Salt for pasta, Spaghetti, Parmigiano reggiano
Chicken breast in a tomato pasta sauce with a spicy kick.
Chicken breast, Salt & pepper, Plain flour, Tinned Tomatoes, Red chilli, Garlic, Capers, Black olives, Onion, Pancetta, Olive oil, Parmigiano reggiano, Spaghetti
Japan meets Italy...a super tasting sushi made with the addition of basil leaves.
Cooked rice, Sushi vinegar, Bonito flakes, Soy sauce, Mozzarella cheese, Prosciuto, Basil leaves
Mizue
PRO
A perfect opportunity to use up all the vegetables in the fridge. Reduce the soup and use as a pasta sauce - it's so versatile!
Onions (large), Carrots (large), Celery, Pepper, Courgette, Cabbage, Garlic, Bacon rashers, Tinned tomatoes (chopped), Tomato puree, Stock cube in water, Olive oil, Salt & pepper

All New Recipes

Burgers sizzling on the grill is the definitive sound of summer in America. Hamburgers with 80 lean meat and 20 fat, that are featured in this video, makes juicier, more flavorful Burgers. A heavy coating of course kosher salt, pepper and other seasonings make for an unbelievable salt-crusted sear.
 
A simple pan sauce made with capers, butter, white wine, chicken stock and lemon juice envelop chicken cutlets in the traditional Chicken Piccata recipe made in episode 101 of POV Italian Cooking. Though Chicken Piccata is an impressive dish, it can be made in about 20 minutes, making it the perfec
 
しっとりとした仕上がりが決め手!
薄力粉(セルフレイジング), 卵(M), 砂糖, 無塩バター, アーモンドパウダー, バニラエクストラクト, ブルーベリー
motoko
HOME
If bacon were a butterfly, then pork belly would be the caterpillar. Rubbed with a mix of spices before spending the night in the refrigerator so the flavors permeate the meat. Warmed to room temperature then baked at 350 degrees for 90 minutes. The sound of this sizzling pork belly will make you H
 
Seafood is common in Italian cuisine. This video demonstrates how to clean and prepare mussels and little neck clams for use in any seafood dish.
 
If you want a truly decadent bread then make the Chocolate, Fig Banana Bread in this video. Every slice of this quick bread delivers a mix of flavors that partner together for a slice of heaven.