50 Pastas Puttanesca with Broccolini
  • 6 garlic cloves sliced
  • ½ Cup Black Olives chopped
  • ¼ Cup Capers drained
  • 4 anchovies in olive oil, chopped
  • 1 (28 oz) can whole tomatoes- crushed by hand
  • ½ tsp dried oregano
  • Salt
  • Red Pepper flakes
  • ½ Cup chopped parsley
  • 1lb Fusilli
Broccolini with Black Olives and Lemon Zest
  • Two 1-pound bunches of broccolini, thick stems discarded
  • 2 Tbs extra virgin olive oil plus more for drizzling
  • 6 garlic cloves, minced
  • ½ tsp crushed red pepper
  • ½ cup pitted oil cured black olives, chopped
  • 1 tsp finely grated lemon zest
  • Salt
  • 2 Tbs freshly grated Parmesan cheese
  1. Over medium heat cook the garlic, olives, capers and anchovies until the garlic is golden. Add 1 cup of water, tomatoes and the oregano. Season with salt and red pepper flakes. Simmer for 15 minutes then add the parsley. Toss in the cooked fusilli using up to ½ cup of pasta water to loosen the sauce if needed.
Broccolini with Black Olives and Lemon Zest
  1. Cook the broccolini in a large pot of boiling water until it is bright green, about 1 minute. Drain the broccolini, reserving ½ a cup of the cooking water.
  2. Heat the olive oil in a large skillet. Add the garlic and crushed red pepper and cook over medium low heat until it becomes fragrant (about 1 minute). Add the broccolini and the cooking water, cover and simmer until tender, about 10 minutes. Stir in the olives and lemon zest then season with salt to taste. Transfer to a serving dish, drizzle with oil and sprinkle with parmesan cheese for garnish.
Recipe by janie-jean at https://janie-jean.com/2014/09/15/50-pastas-puttanesca-broccolini/