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Recipe | Sun-Dried Tomatoes & Broccoli Farfalle

Sun-Dried Tomato and Broccoli Pasta
Yum!

Half-marathon training is underway, which basically means I’m always hungry.  And it’s definitely not from lack of eating!  Proper nutrition is vital for running in top form, and luckily I’ve discovered another delicious and easy recipe that helps me carbo load for my long runs.  It’s so yummy that I’ve tested it out several times and thought I’d share the German version of it here (check out the original recipe for the US conversions).

I’m convinced that the secret ingredient is the pure maple syrup (no Aunt Jemima’s allowed*), which adds just the right hint of sweetness.   It’s a bit pricey in Germany — I paid 6 Euros for the bottle in the photo — but oh so worth it.  I was able to find pure maple syrup at my local Rewe, and you’ll probably be able to find a slightly larger selection at any decent-sized Biomarkt.

Sun-Dried Tomato and Broccoli Pasta
The ingredients

3 tablespoons Oliven Öl (olive oil)
1 tablespoon Balsamikoessig (balsamic vinegar)
1 teaspoon Ahornsirup (maple syrup)
1 teaspoon Körniger Senf (grain-style mustard)
5 cloves Knoblauch (garlic)
225 Farfalle pasta
50 grams geholbelte Mandeln (sliced almonds)
1 medium Zwiebel (yellow onion) finely chopped
200 grams Brokkoli (broccoli) florets
25 grams sonnengetrockneten Tomaten (sun-dried tomatoes) in oil, drained and thinly sliced
1/4 teaspoon Salz (salt)
1/8 teaspoon Pfeffer (pepper)
25 grams shredded Parmesan

  • Cook pasta until al dente.  Reserve 100 ml of the remaining water.
  • While the pasta is cooking, whisk 2 tablespoons of Oliven Öl together with the Balsamikoessig, Ahornsirup, Körniger Senf, and 2 cloves of finely chopped Knoblauch.  Set this aside.
  • Over medium heat, toast the geholbelte Mandeln for a few minutes is a large skillet.  Set this aside.
  • Using the same skillet, add the remaining 1 tbsp of Oliven Öl and sauté the Zwiebel for a few minutes, until soft.
  • Add the Brokkoli and the rest of the minced Knoblauch.  Stir occasionally for about 8 minutes.
  • After reducing the heat to low, add the sonnengetrockneten Tomaten and the vinegar mixture from earlier.  Cook while stirring for about 1 minute.
  • Finally, add the cooked pasta, Salz, and Pfeffer.  Now is when you can add the cooking water to reach the right thickness (I didn’t need it).
  • Top with grated Parmesan and the toasted Mandeln. 
  • Serves 4.

Hope you enjoy the pasta as much as I do.  If you give the recipe a try, I’d love to know what you think!

* Sorry, but it does not count as maple syrup!  Real maple syrup comes from a tree.  Not from a product consisting of the following ingredients: corn syrup, high fructose corn syrup, cellulose gum, caramel color, salt, natural and artificial flavors, sodium benzoate and sorbic acid.

2 comments

  1. natalye says:

    Looks tasty! Never thought to try maple syrup in pasta…

    I actually get my maple syrup at real. At €4, it’s the most inexpensive I’ve found in Germany and it’s still natural.

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