Spicy Sun Dried Tomato and Broccoli Pasta Recipe

5 from 1 vote
Jump To Recipe
Avatar Author's default profile picture
Frederick Bowman Modified: March 25, 2022
Spicy Sun Dried Tomato and Broccoli Pasta Recipe

How To Make Spicy Sun Dried Tomato and Broccoli Pasta

When you have sun dried tomatoes in your pantry, always think of pasta when you’re hungry for some. For this recipe, we’ve added broccoli for some texture.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes



  • ½lbwhole wheat bow-tiedried , or spiral-shaped pasta
  • 5tbspextra-virgin olive oilplus more if necessary
  • 1 5tbspgarlicminced , around 5 garlic cloves
  • ¼tspred pepper flakescrushed
  • 1 lbbroccoliabout 4 medium, tightly packed florets, chopped into small, bite-sized pieces
  • sea saltor kosher salt
  • ½cuptomatoesoil-packed sun-dried , drained and chopped
  • 3 ozgoat cheesecrumbled while still cold , around 1/2 cup
  • cupParmigiano-Reggianocoarsely grated , or Parmesan
  • 15kalamata olivespitted, chopped , optional
  • ½smalllemonjuiced
  • 2 cupschickpeasor 1 can cooked chickpeas, drained, and/or a couple handfuls of baby arugula , great with leftovers, optional


  1. Bring a large pot of salted water to a boil. Place a colander in the sink with a glass liquid measuring cup or heat-safe bowl next to it. Add the pasta to the boiling water and cook until al dente, as directed on the package instructions.

  2. Remove the pot from heat and ladle/pour about 1 cup of the pasta water in the glass measuring cup. Drain the pasta in the colander and let it rest, covered loosely with a pot lid or plate.

  3. Place a small, heat-safe bowl near the stove. In a large cast-iron or non-stick skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the red pepper flakes and garlic and cook, stirring constantly, until the garlic begins to simmer.

  4. Cook for about 30 seconds more to infuse the oil with spicy, garlicky flavor, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside. Wipe out the pan with a clean kitchen rag or paper towel.

  5. Return the pan to the stove. Add 2 tablespoons olive oil and heat over medium-low until shimmering. Add the broccoli and sprinkle with 1 teaspoon salt.

  6. Cook, stirring occasionally, until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them (about ten minutes). Don’t quit cooking prematurely here; you want the broccoli to be nice and toasty.

  7. Get out the pan’s lid or a cookie sheet and keep it handy. Add the sun-dried tomatoes to the pan. Measure out 1/3 cup pasta water (keep the rest for later) and pour it into the pan.

  8. Cover the pan with your lid or cookie sheet and continue cooking until the water has simmered down to almost nothing, about 15 to 30 seconds. Uncover and remove the pan from heat.

  9. Add the drained pasta to the pan and drizzle in all of the infused oil. Give it a stir, then add the goat cheese and most of the Parmigiano. Stir until everything is well distributed.

  10. Add another 1 to 2 tablespoons pasta water, the chopped olives and lemon juice, and stir until the goat cheese loosens up and gets creamier.

  11. Season to taste with salt and add a tablespoon more pasta water or additional goat cheese if you’d like it to be more creamy. If it seems dry at all, add a little splash of olive oil and mix well. Mix in the chickpeas and/or arugula, if using.

  12. Serve right away, garnished with the remaining Parmigiano.


  • Calories: 1424.72kcal
  • Fat: 42.05g
  • Saturated Fat: 10.22g
  • Monounsaturated Fat: 18.46g
  • Polyunsaturated Fat: 8.09g
  • Carbohydrates: 203.58g
  • Fiber: 38.96g
  • Sugar: 31.45g
  • Protein: 71.68g
  • Cholesterol: 21.47mg
  • Sodium: 1889.50mg
  • Calcium: 555.72mg
  • Potassium: 3102.59mg
  • Iron: 14.04mg
  • Vitamin A: 264.83µg
  • Vitamin C: 420.81mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Recipes


Mostaccioli & Sun-Dried Tomatoes Recipe

Simply a match made in heaven! Have a go at this mostaccioli pasta or also known as penne with sun-dried tomatoes for an exquisite combination that would surely capture the hearts of even the pickiest eaters.

55 mins

Dip, Sauce & Condiment

Easy Oven Sun Dried Tomatoes Recipe

Learn how to make sun dried tomatoes in the comfort of your own kitchen. It's simple and easy to do. Easily store them in jars for future dishes.
3 hrs 10 mins


Pesto Pasta with Sun-Dried Tomatoes and Chicken Recipe

A simple and easy recipe that lends itself well to customization! A decadent pesto pasta base with sun-dried tomatoes for that heavenly combination of flavors, then add to that a juicy piece of chicken breast and you're left with a perfect meal.

1 hr

Dip, Sauce & Condiment

Sun-Dried Tomato Ketchup Recipe

With hints of apple, cider vinegar, and cayenne, level up your favorite condiment with this easy sun-dried tomato ketchup recipe that's made in 20 minutes.
20 mins

Dip, Sauce & Condiment

Sun-Dried Tomato Ketchup Recipe

With hints of apple, cider vinegar, and cayenne, level up your favorite condiment with this easy sun-dried tomato ketchup recipe that's made in 20 minutes.

Pan-Fry & Skillet

Sun Dried Tomato Chicken Recipe

Sun-dried tomatoes have an aged sharp and mildly sweet taste. This makes a flavorful sauce mixed with cream and spinach for tender chicken breasts.
25 mins

Leave a comment

Replying to