Discover the simplicity and deliciousness of our Garlic Oil Sautéed Pasta with Broccoli. This recipe combines al dente penne with tender-crisp broccoli, all tossed in a fragrant garlic-infused olive oil. Finished with a hint of red pepper flakes and a splash of red wine vinegar, this dish is both light and satisfying, perfect for a quick weeknight meal or a sophisticated side dish.
In our home, this pasta dish is a go-to for busy weeknights. My husband loves the robust flavor of garlic-infused oil, and the kids enjoy the tender broccoli bits mixed with their favorite pasta. It’s a simple recipe, yet it brings us together at the dinner table every time. This dish has become synonymous with comfort and ease, turning hectic evenings into delightful family dinners with minimal effort and maximum flavor.
Why This Garlic Oil Sauteed Pasta with Broccoli
- Quick and Easy: Ready in under 30 minutes, making it ideal for busy weeknights.
- Healthy Ingredients: Broccoli adds a nutritious crunch, while the garlic and olive oil bring heart-healthy benefits.
- Flavorful and Light: The red wine vinegar adds a tangy depth, complementing the slight heat from red pepper flakes.
- Versatile: Perfect as a main dish or a side, and easily adaptable with your favorite vegetables or protein additions.
Ingredients
- 80 ml (1/3 cup) extra-virgin olive oil
- 2 cloves garlic, smashed
- 1/4 teaspoon red pepper flakes
- 1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons red wine vinegar
- Few tablespoons water or pasta cooking water, if needed
- 2 cups penne pasta, cooked al dente
- Parmesan cheese, for garnish
Directions
- Infuse the oil: In a large sauté pan, heat the olive oil over medium heat. Add the smashed garlic cloves and red pepper flakes. Cook until the garlic turns golden brown and fragrant, then remove the garlic from the pan, leaving the infused oil.
- Cook the broccoli: Ensure the broccoli is completely dry. Add it to the pan with the infused oil. Toss to coat the broccoli with the oil, then season with salt and pepper. Sauté over medium heat until the broccoli is tender-crisp, about 5 minutes.
- Deglaze the pan: Turn the heat up to high and add the red wine vinegar to deglaze the pan, stirring to incorporate. Add a few tablespoons of water or reserved pasta cooking water if the mixture seems dry.
- Combine with pasta: Add the cooked penne pasta to the pan, tossing to coat it thoroughly with the oil and broccoli mixture.
- Serve: Transfer the pasta to serving plates and garnish with freshly grated Parmesan cheese.
Notes:
- Substitutions: Feel free to swap the penne with any other pasta shape you prefer, such as spaghetti or fusilli.
- Cooking Tips: Ensure broccoli is completely dry before adding to the pan to prevent splattering. Use freshly cooked pasta and reserve some of the cooking water to help the sauce adhere better.
- Nutritional Info: This dish is rich in healthy fats from olive oil and provides a good source of fiber and vitamins from the broccoli. Adjust the amount of red pepper flakes to suit your spice preference.
