with Roasted Broccoli & Oregano Bread Crumbs
- 6 oz whole wheat rigatoni
- 1 onion
- 4 cloves garlic
- 6 oz broccoli florets
- ¼ cup panko breadcrumbs
- 1 tsp dried oregano
- 1 can crushed tomatoes
- ½ tsp red chile flakes
- 2 tbsp vegan parmesan
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large pot
- Baking sheet
- Medium saucepan
Preheat the oven to 400°F. Bring a large pot of salted water to a boil for the pasta. Once boiling, add the rigatoni and stir. Cook until al dente, stirring occasionally, about 8 to 12 minutes. Drain and return pasta to the pot, off of heat.
Chop the broccoli florets into bite-sized pieces. Peel and dice the onion. Peel and mince the garlic.
Add the chopped broccoli florets to a baking sheet and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast broccoli in the oven until browned and crisp in places, about 6 to 8 minutes.
Place a medium saucepan over medium heat and add the panko breadcrumbs, just half the dried oregano, 2 tsp olive oil, and ¼ tsp salt. Toast the breadcrumbs, stirring frequently, until golden brown, about 2 to 3 minutes. Transfer the oregano breadcrumbs to a small bowl.
Return the saucepan to medium-high heat with 2 tsp olive oil. Once the oil is hot, add the diced onion, minced garlic, and a pinch of salt and pepper. Cook until softened, about 3 to 5 minutes. Add the remaining dried oregano, crushed tomatoes, as many of the red chile flakes as you’d like, and ½ tsp salt. Cook until the sauce thickens slightly, about 3 to 5 minutes.
Add the arrabiata sauce to the pot with the rigatoni and stir. Divide the rigatoni arrabiata between large plates and sprinkle with oregano breadcrumbs and parmesan. Serve with roasted broccoli. Bon appétit!