This is some good stuff right here. I’m crazy about the combination of broccoli and black olives, but then again I’m crazy about olives with practically everything; good olives just bring it. One thing that I’ve learned about broccoli is that peeling the stalks really well– as in right up to the florets– is key. This makes for both tastier broccoli and a more pleasant digestive experience. Because good food should make you feel good, too.
1 12-oz package of pasta
olive oil
5-6 cloves garlic, thinly sliced
1 bunch of broccoli, rough ends removed, stalks peeled well, chopped
1 cup vegetable broth
pinch of red pepper flakes
¼ cup sliced black olives, such as kalamata (if measuring whole, roughly ½ cup)
handful of basil, chopped at the last minute
salt and black pepper to taste
- Cook pasta in salted water according to package directions.
- In a lidded pan, cook garlic in a bit of olive oil over medium heat for a couple minutes (uncovered), watching closely and stirring as needed, just until fragrant and a little golden.
- Stir in the broccoli and red pepper flakes, then pour in vegetable broth and cover. Cook over medium high heat for about 5 minutes, stirring now and then, until broccoli is just cooked but still has a little bite to it.
- Stir in the olives, top with basil, and taste for salt and pepper. Because of the olives and broth, you might not need much salt. Drizzle with a tiny bit of olive oil and serve.
Yield: About 4 servings
