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Pasta with Broccoli, Sun-dried Tomatoes, and Olives

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

This pasta with broccoli, sun-dried tomatoes, and olives recipe is a luscious and satisfying pasta and vegetable dish.

Pasta with Broccoli, Sun-dried Tomatoes, and Olives

 12 oz broccoli florets, cut into bite sized pieces
 12 oz medium-size pasta, such as campanelle or rigatoni
 4 oz canned pitted black "pearl" olives, cut in half lengthwise
 2 oz Colavita Sun-dried Tomatoes, thinly sliced and drained
 ½ tsp granulated garlic, plus more to taste
 ½ tsp crushed red pepper flakes, plus more to taste
  cup finely grated parmigiano-reggiano cheese, more for garnish
 6 tbsp Colavita Extra Virgin Olive Oil, plus more for drizzling
 kosher salt

Bring a well-salted 6-quart pot (fitted with a strainer basket) of water to a boil over high heat. Blanch the broccoli until it turns bright green and is crisp-tender, about 2 minutes. Drain the broccoli, rinse under cold water, and set aside in a strainer basket. Return the water to a boil.


Prepare the pasta according to the package directions until al dente. Reserve ¼ cup of the cooking water. Drain the pasta over the broccoli in the strainer basket and transfer to a large bowl. Add the olives, tomatoes, garlic, pepper flakes, cheese, and olive oil. Toss well and season with ¼ tsp. salt, using some of the reserved cooking water 1 or 2 Tbs. at a time to loosen the mixture, if necessary.


Adjust the seasoning with more salt, granulated garlic, and pepper flakes, if desired. Serve drizzled with additional olive oil and pass more cheese at the table, if desired.

Nutrition Facts

Servings 4