Apparently I have no clue what a sauce is. This is another recipe from the "Sauces and Dips" chapter of Moosewood. The original recipe is called "Broccoli Sauce." I don't know how this qualifies as a sauce. There's nothing saucy about it, at all. It was really good though so I don't care what they want to call it. I'm changing the name though because "Broccoli Sauce" is misleading and I don't want ya'll to be disappointed when there's no lovely sauce to ladle over your pasta.
3 Tbsp. olive oil
1 cup chopped onion
4-5 large garlic cloves, minced
1-1.5 lb. broccoli, cut into florets and then roughly chopped, about 4 cups
1 tsp. Kosher salt
1 small red or yellow bell pepper, diced
2 cups vegetable broth
2 Tbsp. flour
1/4 cup water
2 cups chopped tomatoes
1/2 cup Kalamata olives, pitted and halved
1/2 - 3/4 lb. pasta (I had a hodgepodge mix of whole wheat macaroni and rotini)
Parmesan and black pepper
1. Boil water for pasta.
2. Heat olive oil in a large, deep skillet. Add the onion and garlic and saute over medium heat until onion is translucent. Add the broccoli and salt and continue to cook another 10 minutes or until broccoli is tender. Add the bell pepper and saute 5 minutes longer.
3. Add broth and turn up heat until it boils. In small bowl, whisk flour and water together until flour is dissolved and there are no clumps. Pour into boiling broccoli mixture, stirring constantly. Sauce will thicken. Turn heat down and add tomatoes and olives. Keep on low while pasta cooks.
4. Cook pasta. Drain and add too broccoli mixture. Top with grated parmesan and freshly ground pepper.
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| Do you see any sauce in this picture? No? Neither do I. |
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| Sauce or no sauce it was pretty tasty. |
Review - The kids couldn't get enough of this pasta. Just the pasta. I couldn't get either of them to try the peppers or the tomatoes. Josie could not be convinced that the tomatoes were in fact tomatoes and not bell peppers. I really liked this dish. It was good cold the next day too.
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