"Set sun-dried tomatoes on paper towels to soak up some of their oil so the dish doesn't get greasy," Bemis suggests.
Recipe information
Yield
Makes 4 servings
Ingredients
3
1
1
1
5
8
1
1
2
1
1
1
1
Need to make a substitution?
Preparation
In a bowl, whisk together 2 tablespoons oil, vinegar, syrup, mustard and 2 cloves garlic; set aside. Cook pasta as directed on package until al dente; drain, reserving 1/2 cup cooking water. In a large skillet over medium heat, toast almonds, stirring, 3 minutes; set aside. In same skillet, heat remaining 1 tablespoon oil over medium heat. Sauté onion, 3 minutes. Add broccoli and remaining 3 cloves garlic; cook, stirring occasionally, 8 minutes. Reduce heat to low; add tomatoes and vinegar glaze and cook, stirring, 1 minute. Stir in pasta, salt, red pepper and cooking water as needed to reach desired thickness. Serve topped with Parmesan and almonds.