California Central Coast Recipes

Spaghetti with Broccoli and Sun-dried Tomatoes

Broccoli is such a low-cost and healthy vegetable that we look for ways to put it to work in our menu repertoire! Broccoli actually pairs very with tomato, so here is a low-cost pasta entree that we've come up that pairs Spaghetti with Broccoli and Sun-dried Tomatoes.

We start with a trito of sauteed bacon, onion and crushed red pepper flakes. Then we add sun-dried tomatoes and a splash of white wine and cook for a few minutes. Finally we add in the steamed broccoli and saute a minute or two, then toss it all with spaghetti. With Parmesan cheese at the table to top it off, it's simple but delicious! ©2018, Spaghetti with Broccoli and Sun-dried Tomatoes
Preparation time: 15 minutes
Cooking time: 30 minutes
re-calculate ingredients for:


3 Broccoli crowns , rinsed. trimmed and cut into bite-sized florets
2 Tablespoons Extra virgin Olive oil
4-1/2 ounces Bacon , diced
1 medium White Onion , peeled and thinly sliced
1/4 teaspoons Crushed Red pepper flakes
1/2 cup White wine
1/2 cup Sun-dried tomatoes , partially drained and coarsely chopped
1/4 teaspoons Dried oregano
Salt to taste
Freshly cracked Black pepper to taste
1/2 pound Spaghetti
Parmesan Cheese , grated for use at the table
3 to 4 Tablespoons Tomato sauce

Preparation Directions.

1 Fill a large stockpot full of hot water and bring to a boil. In the pot's steamer basket, place the broccoli florets and steam for 4 - 5 minutes or until just tender to the bite. When the florets are tender, set aside and keep for later. Save the hot water and pot to cook the pasta in later.

2 Pour one tablespoon of the olive oil into a large saucepan and heat over medium heat. When hot, add the bacon or pancetta and saute until lightly golden.

3 Add in the onion and saute. If needed, add in the additional olive oil. Saute the onion until softened, then add in the red pepper flakes.When pepper flakes give off aroma, deglaze with the white wine and reduce the wine by half.

4 Add in the sun-dried tomatoes and stir well to distribute evenly throughout the onion mixture.

5 Add in the oregano and stir well to amalgamate. Season with salt and pepper. stir well and bring to a good simmer.

6 Depending on the thickness and or juiciness of your sun=dried tomatoes in oil, you may need to add the optional tomato sauce for coating texture. If the sauce is not coating well enough add in a couple tablespoons or more of the optional tomato sauce. Stir well.

7 A few minutes before adding in the spaghetti, add in the steamed broccoli florets.

8 Toss well to distribute throughout the sauce. Bring up the heat a bit to warm up the broccoli.

9 In the meantime bring the pasta pot full of hot water back up to boiling. Add a tablespoon of salt, stir and add in the pasta. Cook as directed on pasta package.

10 When the pasta is al dente, drain and toss with the broccoli and sun-dried tomato sauce. Taste and correct seasonings to personal preference.

11 Drain pasta well and add to sauce. Stir well and serve immediately, or if you like, cover for a few minutes to allow the pasta to absorb some of the sauce’s flavors.

12 Serve on individual dinner plates and have Parmesan cheese for grating on top of the pasta available at the table.

Wine and Food Pairing and Serving Suggestions.

Choose a rustic red to go with this pasta. A Central Coast Tempranillo would be a good choice.

A tip from Sue!

Shake That Can!

When selecting a can of vegetables, fruit or stew-like contents, while holding the can in your hand and carefully rotating it back and forth, you can tell just HOW MUCH volume is made up of actual solids versus liquid (i.e buying a can of canned whole tomatoes in their juices). The less slippage back and forth, the higher the solid food-content versus liquid and a better bargain for the price!