1 bunch broccolini, cut into 1" pieces
2 TBSP sun-dried tomatoes, chopped
3 cloves garlic, chopped
1 tsp crushed red pepper (optional)
1/2 pound fresh mozzarella, cut in to 1/2" cubes
1/2 bag dried rigatoni pasta
salt & pepper to taste
Cook pasta in large pot in very salty water. (Salt=flavor people!)
Add olive oil to large saute pan, when hot, add broccolini and saute for 5 minutes. Add garlic, crushed red pepper and sun-dried tomatoes, continue to saute for another 5 minutes. Add salt and pepper to taste. When pasta is al dente, drain and add to pan with broccolini. Add mozzarella and toss all ingredients together.
If you can't find broccolini, you could certainly substitute regular broccoli. If you use a whole head of broccoli, you may want to double the other ingredients.
I like my cooked broccoli and broccolini to be a little crunchy. You may want to cook this a little more.
This reheats very well. It should give about 4 servings for me.
Don't add your garlic, crushed red pepper or sun-dried tomatoes to the oil before the broccolini or they will burn.
I used oil cured sun-dried toms here and added a little of the oil to the pan for cooking. You could use any kind of sun-dried toms here.
I love rigatoni pasta because I think you get a lot of bang for your buck. It's a big pasta, which means I can eat a little less and be satisfied.
The Italian school of thought on cooking pasta is that it should be boiled in water that tastes like the sea. That's a bit much for me, but pasta does typically need a lot of salt to taste like anything.