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In
a medium skillet coated with DuPont SilverStone® non-stick,
heat the olive oil and sauté the shallots over medium-high
until wilted, about 5 minutes. Stir in the tomatoes, thyme and peppercorns.
Cook for another 5 minutes, stirring once or twice. Remove from
heat keep warm.
Meanwhile,
cook the pasta al dente in boiling salted water and add the broccoli
to the water just before the pasta is ready. Drain. Gently toss
the broccoli and pasta with the sauce and serve.
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