Broccoli Pasta Puttanesca

ABOUT THE RECIPE:

This vegan "puttanesca-style" pasta incorporates fresh broccoli to give it a refreshing green twist, adding great nutrition to this delicious dish. Kalamata olives add zing, while fire-roasted tomatoes provide depth-of-flavor to this satisfying, one-dish supper. 

Makes 4 to 6 servings

INGREDIENTS:

• 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, or omit if desired)
• 3 tablespoons water, plus more as needed
• 1 can (26 to 28 ounces) fire-roasted diced or whole peeled 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 to 1 pound fusilli, spaghetti, or penne pasta, or your favorite pasta variety (use gluten-free if needed)

INSTRUCTIONS:

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 about 7 minutes, adding a bit more water, as needed, if the pan becomes dry. Add the tomatoes with juice, cover, and cook for 10 to 15 minutes. Add the olives and capers, cover, and cook, stirring occasionally, for 5 to 7 minutes more.

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, for 5 to 8 minutes, or until the broccoli is crisp tender and the pasta is cooked al dente. Lightly drain the pasta and broccoli.

Divide the pasta among four to six pasta bowls. Spoon a generous amount of the sauce over each serving of pasta. 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.