(from Moosewood Cookbook, Revised ed., by Mollie Katzen)
1 Tb. olive oil
2 cups chopped onion
1 1/2 lbs. broccoli, in bite-size pieces
(shave and use stems)
1/2 tsp. salt
1 large red or yellow pepper, cut in 1 1/2 inch strips
2 cups water
2 Tbs. flour
1 tsp. basil
2 cups cherry tomatoes (or tomatoes cut into bite-size pieces)
1/2 cup Nicoise olives
6 large cloves garlic, minced
3/4-1 lb. fettuccini
parmesan cheese
freshly ground black pepper
toasted pine nuts
Heat oil in a large skillet. Add onion and saute 10 to 15 minutes until very soft. (Start heating water for the pasta.) Add broccoli and salt and saute another 10 minutes until broccoli is just tender. Add the bell pepper and saute about 5 minutes more.
Turn up the heat and add the water to the skillet. When it boils, sprinkle in the flour, whisking constantly until it is dissolved. Turn the heat down very low and gently stir in the tomatoes, olives, and garlic. Taste to adjust seasonings. Keep the sauce warm while you cook the pasta.
After the pasta is cooked and drained, spoon the sauce on top. Sprinkle generously with parmesan and black pepper and, if available, a few toasted pine nuts.
NOTE: You can do a quick version of this sauce by warming up commercial pasta sauce and then adding steamed cut-up broccoli.
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