This is a simple pasta dish, with many ingredients probably in your garden. It’s light, delicious, and can be made ahead of time. Perfect for having the “girls” over. Maybe a glass of wine and a side salad, and you’re done!
A Simple Summer Pasta
Serves: 2-4, depending upon whether it is an entrée or side dish
Ingredients:
1/2 Box Rigatoni (or any large pasta)
1 Small head of broccoli, chopped bite-size
1 Scallion, sliced on the diagonal
1 Clove garlic, minced
7 Cherry tomatoes, whole
Reserved pasta water
2 Tbsp Breadcrumbs (I use Italian style)
Fresh basil, julienned
Salt and pepper
Directions:
Cook 1/2 box of pasta to al dente and set aside, reserving about 1 cup of the water.
Heat a sauté pan on high and then lower to medium/low. Add broccoli, scallion and garlic and a little water and stir to begin cooking. Add a pinch of salt and continue to stir. Do not let this brown. If you see the pan getting too dry, add a bit more water. Once the broccoli looks halfway cooked, add the cherry tomatoes whole and put 1/4 cup of pasta water in the pan. Allow to cook until tomatoes are soft and can be smashed with the back of your spoon. Add a little more pasta water if needed.
When pasta is done al dente, take a spider or a slotted spoon and transfer the pasta to the pan. Mix everything together, adding another 1/4 cup of pasta water. Turn off the heat and add the basil and breadcrumbs. Stir to incorporate.
