pasta with loads of broccoli, green olives and pine nuts

When I make pasta, I like to make the vegetable component equal to or greater than the pasta. If you’d rather have more pasta, by all means cook a whole pound of pasta to eat with this dish—but I think you’ll like the massive amounts of broccoli if you stick to my ratio! I like to use whole wheat pasta, especially DeCecco or Ronzoni, but use whatever you like best. This recipe is a meal in itself—no side dish is necessary.

Broccoli is one of those great vegetables that tastes pretty good even in the dead of winter, but if you freeze broccoli from the farmers’ market in the summer, this recipe works great with the thawed florets, and they taste so good. The browned onions really sweeten up the dish, and the green olives really make this recipe pop! I like to add the anchovies, since they add a wonderful briny depth, but leave them out if you’d prefer. The cheese is completely optional, and I don’t think necessary, especially if you use the anchovies. This recipe is based on one from Vegetarian Suppers from Deborah Madison’s Kitchen.

2 large onions, diced
1 tablespoon olive oil + more for the pasta
4 garlic cloves, finely chopped
¾ cup pitted green olives, sliced or roughly chopped
1/3 cup fresh oregano, chopped, or 1 teaspoon dried oregano, crushed in your hands
6 canned anchovies, rinsed and blotted dry on a paper towel
sea salt or kosher salt and freshly ground pepper
2 pounds broccoli, cut into small florets, stems peeled and diced
½ pound whole wheat penne, spirals, or shells
2 tablespoons pine nuts, toasted in a dry skillet
hunk of Parmesan cheese for the table (optional)

1. Saute the onions in the oil in a wide skillet over medium heat, stirring occasionally. When they are golden brown, after 20-30 minutes, add the garlic, anchovies, olives, and optional oregano, and turn the heat to low. Taste for salt and season with pepper.
2. Bring a large pot of water to a boil, add salt, then throw in the broccoli florets and stems and cook just until they’re tender, about 5 minutes. Scoop them out and add them to the pan with the onions along with a little of the cooking water.
3. Add the pasta to the boiling water. When it’s done, drain it into a colander, then return to the pot and toss it with olive oil, salt and pepper to taste. Divide among heated pasta bowls and cover with the vegetables. Sprinkle with pine nuts, and pass the cheese at the table for those who wish it.