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Pasta with Braised Broccoli and Tomato
Ingredients
  • 4 tablespoons extra-virgin olive oil
  • 1 head broccoli (about 2 pounds), cut into ½- to 1-inch florets, tough stems discarded
  • 8 cloves garlic, thinly sliced
  • 1 teaspoon dried oregano
  • ½ teaspoon red chile flakes
  • ½ cup dry white wine
  • 2 ( 28- ounce) cans whole peeled tomatoes, roughly chopped, juice reserved
  • Kosher salt
  • 1 pound hearty short pasta, such as ziti or penne rigate
  • ¼ cup chopped fresh parsley leaves
Steps
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