Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 350 g broccoli, florets
- 1 small onion (s)
- 1 tablespoon oil
- 150 ml vegetable stock
- 250 g penne riate
- salt
- 6 tomato (s), dried, in oil (can be more)
- 0.5 ½ teaspoon, heaped chilli seeds, dried, or 1 small chilli pepper
- 2 teaspoons butter
- 3 tablespoon parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Clean and wash broccoli and cut into small florets. Dice the onion. Cook the penne in salted water until al dente. Meanwhile fry the broccoli, onions and chilli seeds (carefully dose, add the freshly chopped chilli pepper with the tomatoes) in hot oil for about 1 minute, then add the stock. Cook for about 8 minutes. The broth should be almost completely overcooked by the end of the cooking time.
- Cut the sun-dried tomatoes into strips. Add tomatoes and butter and broccoli. Mix in the drained penne, arrange on plates and sprinkle with the grated parmesan.
- The recipe also works with gnocchi.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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