This delightful puttanesca-style pasta incorporates fresh broccoli to give it a refreshing green twist, adding color, texture, and great nutrition to this delicious, one-dish meal.
Broccoli-Pasta Puttanesca Bowl
Makes 4 servings
1 large onion, diced
1 tablespoon extra-virgin olive oil
1 teaspoon Italian seasoning blend
1/2 teaspoon crushed red pepper
3 tablespoons filtered or spring water, plus more as needed
1 can (about 28 ounces) fire-roasted whole tomatoes (with juice), lightly mashed
2/3 cup Kalmata olives
1 tablespoon capers, drained
3 1/2 cups broccoli florets and stems (see note)
3/4 pound fusilli pasta, or your favorite pasta variety
Put the onion, olive oil, Italian seasoning, and red pepper in a large skillet. Pour 3 tablespoons water over top. Cover, and cook, stirring occasionally, over medium-low heat, for 5 to 7 minutes, adding a bit more water, as needed, if the pan becomes drive. Add the tomatoes, cover, and cook for 2 minutes. Add the olives and capers, cover, and cook, stirring occasionally, for 5 to 7 minutes.
Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Stir in the fusilli. Decrease the heat to medium-low and cook, stirring occasionally, for 4 minutes. Add the broccoli, cover and cook, stirring occasionally, 5 to 8 minutes, or until the broccoli is crisp tender (still bright green) and the pasta is cooked all dentate. Drain the pasta and broccoli.
Divide the fusilli among four pasta bowls. Spoon one-quarter of the sauce over each serving of fusilli. Serve piping hot, with whole-grain, crusty bread on the side, if desired.
Chef’s note: To prep the stems of broccoli, peel off the thick, fibrous “skin” before cutting the stem into bite-size pieces.