in Italy

Pasta with tomato-broccoli sauce and pesto alla Andreas

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Ingredients for 4 servings:

  • 500 g penne rigate
  • 2 bunches of broccoli
  • 2 cans of tomatoes, chunky, possibly seasoned
  • Parmesan, grated
  • salt and pepper
  • basil
  • e.g. pesto, red
  • Italian style spice mix
  • Herbs, Italian

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

This way you can feed even larger groups!

Wash the broccoli. Cut the florets from the stems (only the florets are needed for this recipe). Cook the florets in boiling water until al dente. Cook the penne according to the package instructions until al dente. Meanwhile, heat the tomatoes in a large pan. Add the broccoli and continue to simmer gently until the liquid has reduced slightly, if desired. Season with the herbs and spices mentioned above. To serve, arrange a portion of penne (approx. 125 g) on ​​plates and top with a generous spoonful of sauce. Top with a little red pesto and some Parmesan cheese, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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