As a person who loves to cook, I usually take recipes and adjust them to my own liking. This Italian inspired pasta recipe is the result of seeing many similar recipes but not the exact thing that I wanted. I’m genuinely surprised it worked out so well for me, but it means I can easily share with everyone else! Feel free to make your own changes to make it perfect for you.
1 box of pasta
1 jar of oil-packed sun dried tomatoes (both the oil and tomatoes!)
1/2 jar of quartered, not marinated artichokes
1 small head of broccoli, cut into small pieces
1 red bell pepper, cut into small pieces
3 cloves minced garlic
1 tsp dried basil
1 tbsp olive oil
½ tsp red pepper flakes
Parmesan cheese (for topping)
Salt and pepper to taste
Start by tossing the cut broccoli and bell pepper in oil and a few pinches of salt and roast at 400 degrees Fahrenheit for 20 minutes, flipping halfway through. Separately, boil your pasta according to the box directions in salted water.
Open your jar of sun dried tomatoes. Drain the oil into a pan and cut the tomatoes into smaller, more manageable pieces. In the sun dried tomato oil add the basil, minced garlic, red pepper flakes, and salt and pepper. Put this mixture on medium high heat until fragrant and set aside.
Once pasta is cooked and drained, return it to the pot and add roasted broccoli and peppers, drained artichokes, sun dried tomatoes and oil mixture. Stir gently to combine.
Serve with some parmesan cheese sprinkled on top.