Ingredients:
2 cups penne pasta
2 tbl. Barbàra Extra Virgin Olive Oil
4-6 garlic cloves peeled & thinly sliced
½ of medium-large onion thinly sliced
⅛ teaspoon red chili pepper flakes
1 cup chopped broccoli florets
⅓ cup white wine
⅓ cup sun-dried tomatoes; julienne cut (packed in oil).
⅓ cup goat cheese
¼ cup of grated Parmesan Cheese
2-3 basil leaves, thinly sliced or 2 teaspoons prepared pesto sauce.
ground black pepper
Directions:
- Heat olive oil in a large frying pan on medium-high for about 1 minute. Add sliced onions and garlic and reduce temperature to medium-low. Add the red chili pepper flakes.
- Saute for about 8-10 minutes, stirring occasionally, until garlic and onions caramelize.
- While the onions and garlic cook, fill a large pot ⅔ full with water and bring to a boil.
- Add pasta and cook about 9 minutes to al dente (slightly underdone). Add the chopped broccoli florets and sundried tomato to the pot. Continue cooking for one minute (10 minutes total). Remove from heat and drain in a strainer.
- Add drained penne, broccoli, & sun-dried tomato to the pan with the caramelized onions & garlic and stir to mix (if using pesto sauce, add now).
- Pour in white wine and heat on medium-high, stirring until the wine evaporates. Remove the pan from the heat. Add the goat cheese and toss until melted. Season with several grinds of salt and black pepper.
- Spoon into bowls and garnish with grated parmesan cheese & slices of fresh basil.
- Serve immediately.
Serves: 4 Prep and cooking time: 40-45 minutes