A few items I highly recommend always having in the house are your favorite jarred marinara sauce, dried or fresh pasta, anchovy paste and olives. Each ingredient comes in handy on busy weeknights for a number of dishes—including a fast and healthy vegetarian pasta dish like this one. With a package of frozen (previously fresh) papparedelle pasta, marinara sauce, Castelvetrano olives, frozen artichoke hearts and a bag of broccoli on hand, this lovely pasta came to life with almost no effort at all.
For added depth of flavor, I started this dish off with a saute of garlic and onions in olive oil, along with rich anchovy paste and crushed red pepper flakes. Next came the broccoli florets and a splash of wine; once those items cooked to tender I added in the marinara sauce, thawed artichoke hearts and sliced olives. All that was left was a quick boil of pasta, a grating of cheese and a taste test to make sure the seasonings were perfecto.
(To view this recipe, click on the blue title of the blog post above*)
Pappardelle with Artichoke Hearts, Broccoli & Olives
Ingredients:
- (1) 9 oz. package of fresh pappardelle pasta
- 1 Tablespoon extra virgin olive oil
- Pinch of crushed red pepper flakes
- 1 teaspoon anchovy paste
- 1 small yellow onion, diced
- 3 garlic cloves, thinly sliced
- Salt and pepper
- 2 cups broccoli florets
- ¼ cup dry red or white wine
- (1) Jar of tomato-basil or marinara sauce
- 1 cup (thawed if previously frozen) aritchokes hearts
- ¼ cup sliced green olives, preferably Castelvetrano olives
- Grated cheese
Directions:
- Heat the oil, garlic, onions, crushed red pepper and anchovy paste over medium-high heat. Season with 1/2 teaspoon of salt and a grinding of black pepper. Saute for 3 minutes and then add in the broccoli florets; cook for an additional 2 minutes, then add in the wine. Reduce the heat to medium-low and saute for another 3 minutes. Add in the sauce, mushrooms, olives and artichoke hearts. Reduce the heat to low and cook for another 10-12 minutes, or until the broccoli florets are tender. Taste and adjust seasonings if necessary.
- In the meantime, cook the pasta according to package directions. Divide the pasta among your pasta bowls, toss with the sauce and serve warm with the grated cheese.
Tagged: anchovy paste, artichoke hearts, artichokes, broccoli, Castelvetrano olives, fresh pasta, frozen artichoke hearts, garlic, green olives, marinara sauce, olives, onions, pappardelle, pappardelle pasta, Parmesan cheese, pasta, red wine, tomato-basil sauce, vegetarian, vegetarian pasta
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