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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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150 g (1 pack) of old fashioned spicy capicollo, cut into pieces
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1 package of (450 g) gemelli or other short pasta
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1 broccoli, cut into florets
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15 mL (1 tbsp.) of olive oil
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2 cloves garlic, minced
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4 Italian tomatoes, diced
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125 mL (½ cup) of drained and chopped sundried tomatoes in oil
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125 mL (½ cup) of bocconcini pearls
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30 mL (2 tbsp.) of chopped fresh basil
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To taste, grated Parmesan
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To taste, salt
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To taste, pepper
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Directions
- In a large pot of boiling salted water, cook pasta according to package directions. Three minutes before pasta has finished cooking, add broccoli florets. Drain and set aside.
- In a large skillet, heat oil and sauté garlic, Italian tomatoes and sundried tomatoes for approximately 4 minutes. Add capicollo and continue cooking for 2 minutes to heat it through.
- Return pasta and broccoli to the pot, pour in tomato and capicollo mixture and mix well.
- Add bocconcini and basil and season with salt and pepper. Stir well to combine. Top with parmesan to taste.
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