Mediterranean Pasta with Sundried Tomatoes, Olives & Broccoli
Ingredients
350 g Pasta- 200 g Tenderstem broccolis
150 g Mushrooms
4 Garlic clove
10 Tomatoes (sundried)
80 g Olives (green)
400 ml Tomato passata or thick tomato sauce
3 tbsp Olive oil
Oregano (dried)
Salt
Black pepper
Parmesan (grated) (optional topping)
Instructions
- Cook the pasta as per package instructions.
- Slice the mushrooms, trim the broccolis, crush the garlic and roughly chop the sundried tomatoes.
- In a large sauté pan or frying pan, heat the olive oil over medium heat.
- Add the tenderstem broccoli, cut in half if long. Sauté for 5–6 minutes, stirring occasionally, until tender but still crisp.
- Add garlic and mushrooms, sauté for 4–5 minutes until mushrooms begin to soften.
- Stir in the sundried tomatoes and green olives, cook for 2 more minutes.
- Pour in the tomato passata and stir well. Let it simmer for 6–8 minutes.
- Season with oregano, salt and black pepper to taste.
- Add the drained pasta to the pan. Toss to coat everything evenly in the sauce. Cook together for 1–2 minutes more.
- Serve hot, topped with cheese if desired.
Notes
Didn’t know what to cook for dinner so threw all this together and the crowd was please so thought I’d share 😉
Throw in your flavor