Roasted Broccoli Bucatini


  • 6 -8 oz bucatini pasta (you may substitute any pasta)
  • Salt for the pasta water
  • Salt and pepper to taste
  • 1 large broccoli crown
  • 2 TB Bella Sun Luci extra virgin olive oil
  • 1 - 3.5 oz bag Bella Sun Luci sun dried tomatoes julienne cut
  • 2 cloves garlic finely minced
  • *Parchment paper


  • Preheat the oven to 450°F.
  • Cut the broccoli into large individual pieces about 1 ½”. Toss them in a bowl with 1 TB of the olive oil and light salt & pepper.
  • Bake on a parchment paper-lined baking sheet and bake 15-20 minutes, until the broccoli is browned.
  • Boil the pasta water and cook the pasta according to the package’s directions, timing it with the broccoli for a total of 20 minutes.
  • One minute before the pasta is cooked, put the sun dried tomatoes into the pasta water (you can also substitute our julienne cut in olive oil with Italian herbs).
  • When the pasta and sun dried tomatoes are cooked and drained put it in a bowl, immediately add the garlic, stir and then add the rest of the ingredients including the remaining TB of olive oil.
  • Taste, adjust seasoning and serve.
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