Pasta tossed with a spicy fresh tomato sauce, softened onion, and sautéed broccolini for a simple, punchy dinner.
By james
Servings
4
12 oz dried pasta
2 bunch broccolini
1 piece yellow onion
4 clove garlic
3 tbsp olive oil
1.5 lb fresh tomatoes
1 tsp red pepper flakes
0.5 tsp dried oregano
1.5 tsp kosher salt
0.5 tsp black pepper
0.5 cup Parmigiano-Reggiano
Calories
586 kcal
Protein
20g
Carbs
81g
Fat
22g
Fiber
6g
Sugar
5g
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Prep
1. Bring a large pot of water to a boil. Trim the broccolini into bite-size lengths, thinly slice the yellow onion, slice the garlic, and core and roughly chop the fresh tomatoes.
2. Heat olive oil in a large skillet over medium heat. Add the yellow onion and cook until softened and lightly golden, about 6 to 8 minutes. Stir in the garlic, red pepper flakes, dried oregano, kosher salt, and black pepper, and cook for 30 seconds.
3. Add the fresh tomatoes and simmer over medium to medium-low heat, stirring occasionally, until they break down and cook into a chunky sauce that thickens, about 15 to 20 minutes.
1.5 lb fresh tomatoes
Pasta
4. Salt the boiling water and cook the dried pasta until just shy of al dente according to the package directions. Reserve a cup of pasta water before draining.
12 oz dried pasta,
1.5 tsp kosher salt
5. While the dried pasta cooks, heat a little more of the skillet sauce space over medium-high and add the broccolini. Sauté until bright green and just tender, about 4 to 5 minutes.
2 bunch broccolini
Finish
6. Add the drained dried pasta and broccolini to the skillet with the sauce. Toss well, adding a splash of reserved pasta water as needed until the sauce coats the dried pasta. Stir in most of the Parmigiano-Reggiano.
12 oz dried pasta,
2 bunch broccolini,
0.5 cup Parmigiano-Reggiano
7. Taste and adjust with more kosher salt or black pepper if needed. Serve hot with the remaining Parmigiano-Reggiano over the top.
1.5 tsp kosher salt,
0.5 tsp black pepper,
0.5 cup Parmigiano-Reggiano
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By james