Print Options:

Broccoli Pasta Puttanesca



This vegan Broccoli Pasta Puttanesca makes a satisfying and flavorful supper.

Makes 4 servings



1 large sweet onion, diced
1 tablespoon extra-virgin olive oil
1 teaspoon Italian seasoning blend
1/2 teaspoon crushed red pepper (1/4 teaspoon for less spicy)
3 tablespoons water, plus more as needed
1 can (26 to 28 ounces) fire-roasted or plain whole tomatoes (with juice), lightly mashed
2/3 cup pitted Kalmata olives
1 tablespoon capers, drained
3 1/2 cups broccoli florets with stems (see note about stems)
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 dry. Add the tomatoes with juice, 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 pasta. 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 and the pasta is cooked all dentate. Lightly 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 crusty bread or green salad on the side, if desired.


Chef’s note: To prep the stems of broccoli, peel off the thick, fibrous “skin,” then slice the stem into bite-size pieces.