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Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees. On a large rimmed baking sheet, toss the broccolini with 1 tbsp. oil and the sliced garlic; season. Arrange the broccolini in a single layer with the garlic on top. Roast until the broccolini is crisp-tender and lightly browned, 18 to 20 minutes.

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  • Meanwhile, bring a large pot of water to a boil for the pasta. In a large, deep skillet with a lid, heat the remaining 1 tsp. oil over medium. Add the onion; cook, stirring often, until softened, about 5 minutes. Add the chopped garlic and cook, stirring, until aromatic, about 1 minute. Add the tomatoes and the crushed red pepper; season and bring to a boil over high. Cover, reduce the heat to low and simmer until the flavors meld, about 12 minutes.

  • While the sauce simmers, salt the boiling water, add the penne and cook to al dente. Drain, reserving 1/2 cup of the cooking water.

  • Add the pasta cooking water and cheese to the tomato sauce; stir until smooth. Add the penne and stir to coat; season. Drizzle the broccolini with the vinegar. Sprinkle the pasta with the parsley and serve with the broccolini.

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