Spicy Penne tossed with Chopped Broccoli and Olives

(photo Maren Caruso)

This pasta recipe scores high for its hearty flavor and one-dish meal convenience — and chopped kalamata olives enhance the dish with their rich, earthy taste.

Ingredients
Kosher salt  
1/2 cup olive oil 
4 cloves garlic, smashed 
2 tsp. chopped fresh rosemary 
1/2 tsp. crushed red pepper flakes 
1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips 
2/3 cup pitted Kalamata olives, coarsely chopped 
1 lb. penne 
1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups) 
2 Tbs. fresh lemon juice
1 cup freshly grated Pecorino-Romano 


Begin by cooking a pound of penne pasta until al dente. While the pasta is cooking, heat good-quality olive oil with a few smashed garlic cloves in a deep skillet until very fragrant. Stir in chopped fresh rosemary and crushed red pepper flakes until they start to sizzle. Add thin strips of boneless, skinless chicken breasts and sauté until just cooked through. Remove the pan from the heat and stir in chopped kalamata olives. About 1 to 2 minutes before the pasta is done cooking, add chopped fresh broccoli florets to the pot, and cook just until they’ve turned bright green. Drain the pasta and broccoli, reserving some of the cooking water. Remove the garlic cloves from the skillet, and stir in the pasta, broccoli and pasta water, tossing the ingredients to mix well. Add a little lemon juice to brighten the flavors, some freshly grated Pecorino Romano, and you’re ready to serve this delicious dish.

Serves 4 to 6