- 1 ounce [13 g] dried tomatoes [not packeed in oil]
- 1 1/2 cups [375 mL] warm chicken broth
- 2 teaspoons [10 mL] cornstarch
- 1/2 pound [227 g] spaghettini noodles
- 1 tablespoon [15 mL] olive oil
- 1 spanish onion, thinly sliced
- 4 cups [1 L] broccoli florets
- 2 clove garlic, finely chopped
- 1/4 teaspoon [1 mL] chile flakes
- 2 tablespoons [30 mL] fresh parsley, finely chopped
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- Transfer dried tomatoes into a bowl; pour in warm chicken broth.
- Cover and leave tomatoes to soften for 5 minutes.
- With a fork, remove tomatoes from bowl.
- Finely chop then transfer chopped tomatoes back in bowl.
- Spoon 3 tablespoons [45 mL] chicken broth into a small bowl; leave to cool.
- Well mix in cornstarch and set aside.
- Into a large casserole filled withsalted boiling water, boil spaghettini for approximately 7 to 10 minutes, until 'al dente'.
- Drain and keep warm.
- Into a large non-stick frying pan, heat olive oil over medium heat.
- Soften onion slices stirring.
- Add broccoli florets, chopped garlic and chile flakes; cook, still stirring, for 3 minutes.
- Mix in chopped dried tomato mixture; cook, stirring, for 3 minutes.
- Stir in diluted cornstarch mixing well; cook until smooth.
- Transfer hot drained spaghettini into a warm serving bowl; well mix in vegetables.
- Sprinkle all over with freshly finely chopped parsley, and serve.
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