Ingredients
- 1/2 cup (125 ml) extra virgin olive oil
- 1 sweet onion
- chopped
- 1 clove garlic
- chopped
- 2-1/2 cups (600 ml) tomato sauce
- 1 tin anchovies
- 4 tbsp (60 ml) capers
- 3 cups (700 ml) small broccoli flowets
- steamed
- pinch of dried pepper flakes or
- 1 small dry red pepper
- crushed
- 1/2 cup (125 ml) fresh mint leaves
- chopped
- juice of large lemon
- 1 box penne or zitti
Instructions
- Bring large pot of salted water to a boil.
- Meanwhile, in a large skillet, heat olive oil.
- Saute onion for 2 minutes, then add garlic and saute until golden.
- Add tomato sauce, capers and anchovies and cook gently for 2 minutes.
- Add broccoli flowets and cook 2 minutes.
- Add pepper and lemon and let sit while pasta cooks.
- When water boils, add pasta and cook until al dente, only 8 minutes or so.
- Drain pasta, put pasta back in warmed pasta pot, add mint and toss with sauce.
- Serve immediately or at room temperature.
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