Fusilli Pasta with Sun-Dried Tomatoes and Broccolini


My wife and kids like a simple pasta dish that is on California Pizza Kitchen’s menu. This is my attempt at mimicking it, and according to everyone it was a success. It’s fairly basic garlic and oil coated pasta dish that I’m sure a lot of restaurants offer as it is quick and simple.

I substituted Bartolini brand Torcetti for the Fusilli. Highly recommend.

Fusilli Pasta with Sun-Dried Tomatoes and Broccolini
Serves 4

1 lb fusilli pasta
1/2 cup extra virgin olive oil
1 tsp salt
5 garlic cloves, thinly sliced
1 Tbl dried Thyme or 2 Tbls fresh Thyme
8 oz. oil-packed sun-dried tomatoes, drained and thinly sliced
1 bunch broccolini
1/2 cup grated Parmesan cheese

Bring a large pot of water to a boil, add a dash of salt, and cook pasta to desired doneness, see package directions usually 10 minutes.

While pasta is cooking, add olive oil to a sauté pan over medium heat. Add garlic and salt and cook for 2-3 minutes before garlic slices burn. Add sun-dried tomatoes, thyme and broccolini to pan and coat cooking for 4 minutes on medium heat. Turn heat down to simmer.

What pasta is done, drain the water and add cooked pasta to sauté pan turning up the heat to medium and tossing to coat the pasta with the olive oil and vegetables. Add the 1/2 cup of Parmesan cheese last and turn to coat.

Serve immediately. You can add more cheese if you like after plating the dish.

 

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  • Oh So Cynthia

    That sounds delicious. I will have to give this one a try this week.