Spaghetti with Broccoli and Tomato

Name: Spaghetti with Broccoli and Tomato
Yield: Makes 3 to 4 servings
Ingredients: ¼ cup virgin olive oil; ½ pound spaghetti; ½ teaspoon red pepper flakes; 2 garlic cloves, chopped; 12 Niçoise or Gaeta olives, stones removed, or 6 Kalamata olives, stoned and cut into quarters; 12 Niçoise or Gaeta olives, stones removed, or 6 Kalamata olives, stoned and cut into quarters; ½ cup coarsely chopped parsley, preferably Italian; 12 Niçoise or Gaeta olives, stones removed, or 6 Kalamata olives, stoned and cut into quarters; 1 pound broccoli; 2 large ripe tomatoes; salt; freshly ground pepper; freshly grated Romano cheese

Preparation info

Makes
3 to 4
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

The strong flavor of broccoli requires some other assertive flavors—in this case red pepper flakes and olives. The tomato is cooked briefly in a bath of olive oil and garlic, and the dish is tossed with a good handful of parsley.

Ingredients

1 pound broccoli
salt
2 large ripe tomatoes
½

Main course
Gluten-free
Vegetarian

Method

Cut the broccoli into small flowerets with about an inch of stem. Peel the remaining stems and dice them into small pieces.

Bring a large pot of water to boil. Add salt to taste then submerge the tomatoes for about 10 seconds and remove them. Peel-seed, and cut them roughly into large pieces. Next add the broccoli and cook it for several minutes, until it is just tender; then scoop it o