Roasted Broccoli Bucatini
This dish is a riff on Orecchiette alla Barese, pasta with broccoli rabe, also known as rapini, garlic and chile flakes. Roasting the broccoli in the way of this recipe adds a uniquely deep flavor, and if you wait to add it to the pasta until just before serving it will retain its crunch. Then add chile flakes and you will, with your first bite, be transported to Southern Italy's adriatic coast. Therefore, se vuoi...if you want...serve this dish on the side of your favorite seafood, close your eyes while you chew and feel the sea in your soul.
- 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
- Optional Parchment paper
- Preheat the oven to 450°F.
- Cut the broccoli into large individual pieces about 1½”. 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 tbsp of olive oil.
- Taste, adjust seasoning and serve.