CPK Broccoli and Sun-Dried Tomato Fusilli: A Taste of California Sunshine

I’ll never forget the first time I tasted this pasta. It was a warm summer evening, sitting on the patio of a California Pizza Kitchen, the air filled with the scent of grilling pizzas and happy chatter. This dish, with its vibrant green broccoli, chewy sun-dried tomatoes, and perfectly al dente fusilli, was an explosion of flavor. It was simple, yet sophisticated, comforting, and utterly delicious. It felt like pure California sunshine on a plate, and it’s a taste I’ve been chasing ever since. Now, I’m excited to share this “copycat” version with you, a cherished recipe passed down for safe keeping and tweaked to capture that authentic CPK experience.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6
• Yields: Approximately 1/4 – 1/4 of the entire recipe (depending on how hungry you are!)
• Dietary Type: Vegetarian

Ingredients

• 1 lb dry fusilli pasta
• ½ cup extra virgin olive oil
• 1 teaspoon salt
• ¼ cup chopped fresh garlic
• 2 tablespoons chopped fresh thyme leaves
• 12 sun-dried tomatoes, in oil, drained and thinly sliced
• 1 quart blanched broccoli florets, drained, cut into bite-size pieces
• 1 ¼ cups grated Parmesan cheese (reserve ¼ cup for garnish)

Equipment Needed

• Large pot
• Large non-stick frying pan
• Colander or strainer
• Large mixing bowl (optional)

Instructions

1. Begin by bringing a large pot of salted water to a rolling boil. The salt is crucial as it seasons the pasta from the inside out.

2. Once boiling, add the fusilli pasta and cook until al dente, about 8 to 10 minutes. “Al dente” means “to the tooth” in Italian, so the pasta should have a slight bite to it. It should not be mushy. Set a timer and check the pasta frequently toward the end of the cooking time.

3. While the pasta is cooking, heat the extra virgin olive oil in a large non-stick frying pan over high heat. Make sure the pan is large enough to accommodate all the ingredients later, or you may need to work in batches or use a mixing bowl.

4. Add the salt and chopped fresh garlic to the hot oil. Sauté until the garlic just begins to brown. Be careful not to burn the garlic, as it will become bitter. This should only take a minute or two.

5. Add the chopped fresh thyme leaves and thinly sliced sun-dried tomatoes to the pan. Toss everything together to combine the flavors. The heat will release the aromatic oils from the thyme and soften the sun-dried tomatoes, infusing the oil with their distinct flavors.

6. Next, add the blanched broccoli florets to the pan. Toss to combine with the oil, herbs, and tomatoes. Continue to cook until the broccoli is heated through. Since the broccoli is already blanched, it shouldn’t need much cooking time – just enough to warm it and let it absorb the flavors in the pan.

7. Once the pasta is cooked al dente, drain it thoroughly in a colander or strainer. It’s important to remove as much water as possible to prevent the sauce from becoming watery.

8. Add the drained pasta to the frying pan with the broccoli mixture. If your pan is not large enough to comfortably toss all the ingredients together, transfer everything to a large mixing bowl at this point. This ensures the pasta is evenly coated with the sauce.

9. Add 1 cup of the grated Parmesan cheese to the pasta and broccoli mixture. Sprinkle the cheese evenly over the pasta and toss everything together, stirring to thoroughly mix. The heat from the pasta will melt the cheese, creating a creamy and flavorful sauce.

10. Serve immediately in warm bowls. Garnish each serving with a fresh dusting of the remaining ¼ cup of Parmesan cheese.

Expert Tips & Tricks

• Blanching Broccoli: Blanching the broccoli beforehand ensures it retains its bright green color and crisp-tender texture. To blanch, submerge the broccoli florets in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process.
• Sun-Dried Tomato Quality: The quality of your sun-dried tomatoes can significantly impact the flavor of the dish. Look for plump, moist sun-dried tomatoes packed in oil. If they seem dry, you can rehydrate them by soaking them in warm water for a few minutes before slicing.
• Garlic Control: Burnt garlic is a culinary crime. Watch the garlic carefully as it sautés, and don’t let it go beyond a light golden brown. If you’re concerned about it burning, add a splash of the pasta water to the pan – this will lower the temperature and prevent the garlic from overcooking.
• Pasta Water Secret: Reserve about a cup of the pasta water before draining the pasta. The starchy water can be added to the sauce if it seems too dry or thick. It helps to bind the sauce to the pasta and creates a silky smooth texture.
• Make-Ahead Tip: You can blanch the broccoli and slice the sun-dried tomatoes ahead of time to save time during the cooking process. Store them in separate airtight containers in the refrigerator until ready to use.

Serving & Storage Suggestions

Serve the Cpk Broccoli and Sun-Dried Tomato Fusilli immediately after cooking for the best flavor and texture. The warm bowls enhance the dining experience. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, you can microwave individual portions or reheat in a pan over medium heat. Add a splash of water or olive oil to prevent the pasta from drying out.

Freezing: While not ideal, you can freeze this pasta dish, but the texture of the broccoli may change. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	563.7 kcal	N/A
Calories from Fat	228 g	41%
Total Fat	25.4 g	39%
Saturated Fat	6.3 g	31%
Cholesterol	18.3 mg	6%
Sodium	807.9 mg	33%
Total Carbohydrate	64.4 g	21%
Dietary Fiber	3.2 g	12%
Sugars	3.1 g	N/A
Protein	20.3 g	40%

Variations & Substitutions

• Gluten-Free: Use a gluten-free fusilli pasta for a gluten-free version. Ensure all other ingredients are also gluten-free.
• Vegan: Substitute the Parmesan cheese with a vegan Parmesan alternative or nutritional yeast for a cheesy flavor.
• Protein Boost: Add grilled chicken, shrimp, or Italian sausage for a protein-packed meal.
• Seasonal Vegetables: Swap out the broccoli for other seasonal vegetables, such as asparagus in the spring or roasted butternut squash in the fall.
• Spice it Up: Add a pinch of red pepper flakes to the garlic and oil for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I use dried thyme instead of fresh?
A: While fresh thyme is preferred for its vibrant flavor, you can use dried thyme. Use about 1 teaspoon of dried thyme for every 2 tablespoons of fresh thyme.

Q: Can I use sun-dried tomatoes not packed in oil?
A: Yes, but you’ll need to rehydrate them first. Soak them in warm water for about 30 minutes until they soften. Drain well before slicing.

Q: How can I prevent the pasta from sticking together?
A: Be sure to use plenty of water when cooking the pasta, and stir it occasionally. Also, don’t overcook the pasta. Cooking it al dente will help prevent it from becoming sticky.

Q: Can I make this dish ahead of time?
A: You can prepare the individual components ahead of time, such as blanching the broccoli and slicing the sun-dried tomatoes. However, it’s best to cook the pasta and assemble the dish just before serving for the best texture.

Q: Is it possible to make a smaller batch?
A: Absolutely! Simply halve or quarter all the ingredient quantities to make a smaller batch. Adjust the cooking times accordingly.

Final Thoughts

This CPK Broccoli and Sun-Dried Tomato Fusilli is more than just a recipe; it’s a taste of California, a celebration of simple ingredients, and a comforting reminder of warm summer evenings. I encourage you to try this dish and experience the explosion of flavors for yourself. Feel free to experiment with variations and make it your own. And please, share your feedback and let me know what you think. Perhaps you’ll pair it with a crisp glass of Chardonnay, a fresh green salad, or maybe just enjoy it on its own. However you choose to savor it, I hope it brings a little sunshine to your day!