Recipe courtesy of Melissa d'Arabian
Garlic Oil Sauteed Pasta with Broccoli
- Level: Easy
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
- Yield: 4 servings
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- Level: Easy
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
- Yield: 4 servings
Ingredients
Directions
- In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
- Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
- Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
- Cook's Note: Use pasta water if the pasta was made fresh.
- Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.
My Private Notes
Show:
Ten Dollar Dinners
Episode:
Italian 101
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88 Reviews
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Cinderborg16September 16, 2024
Always a classic! I just added some butter with the oil, and chopped bacon it was good!
Karen BurnettFebruary 14, 2024
Needs more broccoli and more flavor. It would probably be better with a slightly smaller pasta.
aefairfieldMay 27, 2023
I’ve been making this regularly for several years. We often added grilled chicken tenderloins for a complete meal. Sausage would probably be a good addition too. I often use the garlic infused oil technique (without the pasta) to make broccoli for a side dish. I have used with other vegetables such as spinach and bok choy as well. The recipe and oil technique are both winners!
AnonymousDecember 3, 2021
Easy dinner and good flavor. We added chicken!
Chef wwlh4August 18, 2021
Quick, easy, and delicious. The broccoli would be good on it’s own as a side and adding sautéed chicken would be another way bump up this meal as well. Definitely a keeper!
AnonymousAugust 16, 2021
So easy and versatile! Tonight I made Steaks for dinner and needed something different on the side. For the steaks I roasted a head of garlic (drizzle olive oil, put in foil pack, 400• 30mins) and I wanted a creamy sauce so I made the following changes; Blanched and shocked the broccoli, made a roux of butter, flour, and a few gloves of the roasted garlic with the red pepper flakes. Deglazed with the red wine vinegar and chicken broth whisking until smooth, then added heavy cream and a couple cracks of black pepper. Stirred in the broccoli and pasta for a few minutes until everything came together and the sauce thickened - can thin the sauce with some of the pasta water or chicken broth as needed. A couple spoonfuls of parm, garnished with parsley flakes, and Voila - it made a fantastic dinner everyone loved!
AnonymousApril 24, 2021
Quick, easy, & amazing!
AnonymousMarch 14, 2021
Great weeknight dinner
nepattonFebruary 19, 2021
This is a deceptively simple recipe. But it is oh so delicious. I make this often as it is a family fave. It is also great as a leftover, cold and straight from the fridge. So, makes a good lunch as well.
AnonymousFebruary 9, 2021
I am going to throw this together for my kids' lunch with some modifications after reading some of the reviews. I don't think I have red wine vinegar, but I do have white wine vinegar. I haven't seen any comments about adding heavy cream either. I'm going to make it (mostly) as instructed, doubling the recipe and then will split off have of it to experiment with. I'll update once finished.
AnonymousNovember 7, 2021
update?
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