CHOPPED KITCHEN

Bucatini & Tomato Sauce

with Roasted Broccoli

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Servings 8-10

Made with petite datterini tomatoes, the sauce for tonightʼs bucatini highlights briny olives and capers, hot red pepper flakes, and savory Grana Padano cheese. Weʼre mixing in roasted broccoli for contrasting texture and nutty-sweet flavor.

Ingredients
  • 6 oz Bucatini Pasta
  • 1 14-Ounce Can Datterini Tomatoes
  • 2 cloves Garlic
  • 2 Tbsps Butter
  • 1 Tbsp Capers
  • 1 lb Broccoli
  • 3⁄4 oz Grana Padano Cheese
  • 1 oz Kalamata Olives
  • 1⁄4 tsp Crushed Red Pepper Flakes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
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    1 Prepare & roast the broccoli:

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    Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and up to half the Italian seasoning (you will have extra); toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

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    2 Prepare the remaining ingredients:

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    While the broccoli roasts, peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Grate the cheese on the small side of a box grater.

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    3