Our webstore uses cookies to offer a better user experience and we recommend you to accept their use to fully enjoy your navigation.

close

Our webstore uses cookies to offer a better user experience and we recommend you to accept their use to fully enjoy your navigation.

close
sombras fondo sombras fondo sombras fondosombras fondosombras fondo sombras fondo
Learn Carapelli

Carapelli Recipes

Learn Carapelli

EASY DIFFICULTY

INGREDIENTS:

  • 2 tsp. Carapelli Organic EVOO
  • 1 head broccoli
  • ½ cup pasta water, divided
  • Kosher salt and ground black pepper
  • 8 oz. mezzi-rigatoni
  • ½ cup sun-dried tomatoes, sliced
  • 1 cup diced fresh mozzarella (6 oz.)
  • 2 Tbsp. chopped fresh parsley

DIRECTIONS:

STEP 1 Preheat oven to 425° F.

STEP 2 Chop broccoli florets, keeping the tender stems. Toss in EVOO and season with salt and pepper. Place on cookie sheet and roast until florets are crispy, about 15 minutes.

STEP 3 While the broccoli is roasting, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to package directions. Reserve ½ cup of the pasta water and then drain the pasta.

STEP 4 Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, and ¼ cup of the pasta water. Fold in the mozzarella, parsley, and remaining pasta water as desired. Season to taste with salt and pepper.

Menu