Cold Tomato Pasta (Naeng Tomato Pasta)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Mince the garlic finely and chop the onion, carrot, and cherry tomatoes into small pieces.
2. Remove the seeds and skin of the tomato and cut it into thin strips.
3. Blanch the broccoli in boiling water, rinse in cold water, and cut small.
4. Boil the penne in boiling water for about 10 minutes and drain.
5. Toss the drained penne in olive oil and put it in a bowl.
6. Heat oil in a pot, stir-fry the garlic and onion, then add the carrot and cherry tomatoes and stir-fry, pour in the broth, add the sugar, salt, lemon juice, and bay leaf and boil, then remove the bay leaf and cool the sauce. Add the tomato strips (2) and broccoli (3) to the penne in the bowl and pour the sauce over to finish.