Sundried Tomato Broccolini Orecchiette
A sundried tomato sauce with a touch of cream and crisp broccolini mixed in. Everything gets tossed with orecchiette which are perfect for holding all the sauce.
Servings: 2
Equipment
- Pan I used my Our Place Always Pan for this recipe
Ingredients
- 1 teaspoon Extra Virgin Olive Oil
- 1 Shallot minced
- 4 cloves Garlic minced
- 1/3 jar Sun-Dried Tomatoes I used an 8.5 oz jar from Trader Joe's
- 1/2 teaspoon Red Pepper Flakes more or less to taste
- 1 teaspoon Italian Seasoning
- Kosher Salt & Black Pepper to taste
- 2 tablespoon Tomato Paste
- 4 oz Broccolini cut into 1 inch pieces
- 1/3 cup Reduced Sodium Vegetable Broth or broth of choice
- 1/4 cup Heavy Cream
- 6 oz Orecchiette Pasta
- Parmesan Cheese grated, to serve
Instructions
- Heat olive oil in a large pan over medium heat. Add shallots and garlic and stir often for 3 minutes.
- Add sundried tomatoes, red pepper flakes, Italian seasoning, and salt & pepper. Cook for 2 minutes stirring often.
- Meanwhile, cook pasta according to package instructions.
- Add tomato paste and combine. Cook for about 5 minutes until tomato paste turns dark red. Stir in broccolini and cook for 2 minutes. Add vegetable broth and stir until broth has been absorbed and broccolini is softened.
- Turn the heat to low and mix in heavy cream. Add cooked pasta to the pan along with about 1/2 cup of pasta water. Combine everything well then serve with freshly grated parmesan cheese.
Video
@carolbeecooks A little orecchiette moment in a sundried tomato cream sauce. Wow this one was good. #pastatiktok #sundriedtomatoes #broccolini #orecchiette
♬ The Recipe - Bonus Track - Kendrick Lamar
Nutrition
Calories: 588kcal | Carbohydrates: 98g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 366mg | Potassium: 1939mg | Fiber: 11g | Sugar: 22g | Vitamin A: 1613IU | Vitamin C: 72mg | Calcium: 144mg | Iron: 6mg
