You may also like
Categories:
broccoli florets tomatoes garlic red pepper olive oil ripe olives fresh parsley Romano cheese salt pepper
Viewed: 54 - Published at: 6 years agoIngredients
- 8 ounces spaghetti, uncooked
- 2 cups broccoli florets (fresh)
- 2 large tomatoes, seeded and coarsely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 1/2 cup ripe olives, sliced
- 1/2 cup fresh parsley, minced
- 1/4 cup romano cheese, grated
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
Method
- In a large kettle or Dutch oven, bring 3 quarts water to a boil. Add spaghetti; boil, uncovered, for 5 minutes.
- Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender.
- Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes.
- Drain pasta mixture; add to skillet.
- Add remaining ingredients and toss to coat.
