Pasta Broccoli la Bomba

Pasta is definitely my favourite and this is a brand new recipe based on what I had in the fridge.
A colleague gave me a bag full of broccoli and cabbage last week and I still had one broccoli left. Another leftover was a half can of puréed tomato. La Bomba is a spicy Calabrian condiment, a sauce with zucchini, onion, garlic, aubergine, tomato, hot d peppers and chilli. I once tasted it with a spoon and ever since used more than a tea-spoon. The red onions, Parmesan and butter come from the fridge, and the olive oil come and tajarin (la pasta Piedmontese, egg pasta) from the pantry. And finally, the herbs fresh from the garden.

This makes four portions and it takes a half an hour to prepare the dish.

1 head of broccoli
2 garlic cloves, 2 red onions, 200 g puréed tomato
200 g pasta
Olive oil, butter, black pepper, 1 tsp la Bomba or other strong chilli sauce
A handful of herbs, oregano, parsley, chives
2 tbsp roasted pine nuts

Clean and chop the broccoli using the stalk too. Chop the garlic, onion and herbs. Cook water in a large pan and start the cooking with the e broccoli stalk. Add the flowering heads after a while. Add the pasta to the broccoli and cook al dente. Please be careful not to overcook the broccoli or the pasta. The tajarin that I used for this this dish has a short cooking  – only 3 minutes.
Prepare the sauce while the broccoli is cooking. Sautée the onions in olive oil in a sauce pan.  Add the tomato puré and let boil on low heat. Add the chili sauce right before mixing the sauce and pasta.
Pour the pasta and broccoli in a colander and mix with the sauce in the frying pan. Add grated Parmesan and herbs.
Serve and decorate with roasted pine nuts.

This went quite nicely with a fruity medium bodied French wine, Domaine Chateau Notre Dame de Cousignac Parcella Nord 2012, which is recommended to accompany meat and vegetable stews.

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