Sundried Tomato and Broccolini Pasta

Sundried Tomato and Broccolini Pasta

Five in 25

Five ingredients

8 oz pappardelle pasta

¼ cup chopped sundried tomatoes and their oil

Handful of fresh basil leaves

2 oz (or more to taste) freshly grated pecorino-Romano cheese

1 bunch of baby broccoli (broccolini)

From the Pantry

1 T olive oil

2 garlic cloves, crushed

Slice the broccolini stems on the bias into bite-sized chunks and leave the florets whole. Add a tablespoon of olive oil to a skillet over medium heat and add the broccolini. Season with salt and pepper and cover to steam for 3-4 minutes.

In the meantime, cook paste per package directions.

When the broccoli is just getting tender, add the crushed garlic and sundried tomatoes and stir. Add the pasta to the skillet along with a splash of the pasta cooking water.

Add the cheese and stir aggressively to emulsify the cheese, water and oil into a sauce.

Turn off the heat and fold in the fresh basil. Serve in a warm bowl garnished with more cheese and basil if desired.