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Tantillo Recipes
 Tantillo California Extra Virgin Olive Oil
 1-3 Garlic cloves- sliced thin
 One large stalk broccoli- cut into bite size pieces
 2 cups chopped Roma tomatoes
 2 to 4 links cooked sausages; cut into chunks- pork or chicken flavor
 1 cup Chicken stock
 Penne Rigate Pasta
 Sea salt, pepper and hot red pepper to taste
1

Blanch the broccoli in boiling water. Remove the broccoli, reserve the water.

2

Add a teaspoon of sea salt to water, return to a boil and add pasta.

3

Cook according to package directions. In the meantime, in a sauté pan, add Tantillo California Extra Virgin Olive Oil over med/high heat.

4

Add garlic for 1 to 2 minutes. Add the Roma tomatoes, blanched broccoli and sausages.

5

Season with salt, pepper and hot red pepper. Add chicken stock.

6

When pasta is cooked, drain and add to the tomato mixture.

7

Heat for 1 minute and serve. Bon Appetito!

Ingredients

 Tantillo California Extra Virgin Olive Oil
 1-3 Garlic cloves- sliced thin
 One large stalk broccoli- cut into bite size pieces
 2 cups chopped Roma tomatoes
 2 to 4 links cooked sausages; cut into chunks- pork or chicken flavor
 1 cup Chicken stock
 Penne Rigate Pasta
 Sea salt, pepper and hot red pepper to taste

Directions

1

Blanch the broccoli in boiling water. Remove the broccoli, reserve the water.

2

Add a teaspoon of sea salt to water, return to a boil and add pasta.

3

Cook according to package directions. In the meantime, in a sauté pan, add Tantillo California Extra Virgin Olive Oil over med/high heat.

4

Add garlic for 1 to 2 minutes. Add the Roma tomatoes, blanched broccoli and sausages.

5

Season with salt, pepper and hot red pepper. Add chicken stock.

6

When pasta is cooked, drain and add to the tomato mixture.

7

Heat for 1 minute and serve. Bon Appetito!

Penne Rigate With Broccoli and Sausage
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