2 cups of uncooked fusilli pasta (or your favorite pasta)
2 large garlic cloves minced
1 tbsp of EVOO
1/3 cup Basil Parmesan Dipping Oil (divided)
2 cups of cherry tomatoes cut in halves
4 cups of broccoli florets chopped
1/3 cup sun-dried tomatoes sliced
½ cup pasta water
½ cup grated parmesan cheese
Salt to taste
Red pepper flakes to taste
Ground black pepper to taste
Cook pasta as the package instructs.
Reserve ½ cup of pasta water, drain pasta and set aside.
Heat large deep pot over medium heat, add EVOO and garlic. Sautee for 30 seconds, stirring frequently.
Then add about 1 tsp. of the Basil Parmesan Dipping Oil, tomatoes and cook for 4 mins while stirring.
Add the chopped broccoli, 1 tbsp of the Basil Parmesan, and cook for 5 mins.
Remove pot from heat. Add the remaining Basil Parmesan, sun-dried tomatoes, salt, pepper, red pepper flakes, cheese, pasta, and pasta water. Stir, serve and enjoy!