Ingredients

4 Servings

Meat & Seafood

  • Bacon 5 slices

Canned/Bottled Goods

  • Pickled Caper 3 Tbsp

  • Canned Crushed Tomatoes 1 3/4 lb

Produce

  • Broccoli 2 heads

  • Garlic Cloves 4

  • White Onion 1/2

  • Fresh Basil 1/4 bunch

Spices

  • Kosher Salt 6 1/2 tsp

  • Black Pepper 1/2 tsp

  • Red Pepper Flakes 1 tsp

Dry Goods

  • Penne 2 cups

Pantry

  • Granulated Sugar 1/2 Tbsp

  • Olive Oil 1/3 cup

  • Raisins 1/4 cup

Preparation

  1. Preheat

    Preheat the oven to 425F. Line two sheet pans with foil.

    Connect Oven
  2. Simmer Sauce

    Prepare ingredients. Set a pan to medium high heat. Add oil; saute onion & garlic for 3 minutes. Add tomatoes, simmer for 10 minutes.

    • 1/4 cup Olive Oil
    • 1/2, chopped White Onion
    • 2, minced Garlic Cloves
    • 1 3/4 lb Canned Crushed Tomatoes
  3. Roast Broccoli

    Prepare ingredients. Toss broccoli in oil with garlic, raisins, & capers. Season. Bake 12-14 minutes.

    • 2 heads, medium florets Broccoli
    • 2, sliced Garlic Cloves
    • 1/4 cup Raisins
    • 3 Tbsp, drained well Pickled Caper
    • 1 tsp Red Pepper Flakes
    • 1 Tbsp Olive Oil
    • 1/2 tsp Kosher Salt
  4. Boil Pasta

    Bring a large pot of water to a boil; add salt. Cook penne until al dente, firm to bite but not soft.

    • 1 Tbsp Kosher Salt
    • 2 cups Penne
    • tsp Water
  5. Bake Bacon

    Arrange bacon slices on sheet tray. Bake for 15 minutes until bacon is golden brown & crispy. Roughly chop.

    • 5 slices, sliced Bacon
  6. Season Sauce

    Season sauce.

    • 1/4 bunch, hand torn Fresh Basil
    • 1 Tbsp Kosher Salt
    • 1/2 tsp Black Pepper
    • 1/2 Tbsp Granulated Sugar
  7. Serve and Enjoy!

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 610 kcal  
Total Fat 18.0 g 23%
Total Saturated Fat 2.5 g 13%
Unsaturated Fat 16 g  
Low Cholesterol 0 mg 0%
Sodium 4500 mg 200%
Total Carbohydrate 71 g 26%
Fiber Total Dietary 10 g 35%
Sugars Total 20 g  
Protein 18 g 36%
Excellent Source: Vitamin C 136 mg 150%
Calcium Ca 167 mg 15%
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By Innit Culinary Team