Jarred olive paste is handy to have in the pantry. Spread it on crostini or add it to salad dressing and sauces. One day, I stirred some into a garlicky broccoli sauce for whole wheat pasta. It added a twist to one of my favorite pastas.

Indulge in the wholesome goodness of Whole Wheat Fusilli with Broccoli and Olive Paste, a delightful pasta dish that combines the vibrant freshness of broccoli with the rich and savory flavors of olive paste. This recipe showcases the versatility of whole wheat fusilli while incorporating nutrient-packed broccoli and the bold essence of olive paste, creating a dish that is both satisfying and full of robust flavors.

Whole Wheat Fusilli with Broccoli and Olive Paste is a celebration of wholesome ingredients and bold flavors. The nutty and chewy whole wheat fusilli serves as the perfect canvas for the vibrant green broccoli and the umami-rich olive paste. This dish not only delights the palate but also nourishes the body, providing a satisfying and nutritious meal option.

Prepare to be captivated by the vibrant colors, enticing aromas, and robust flavors that come together in each forkful of this exquisite pasta dish. Whole Wheat Fusilli with Broccoli and Olive Paste is a testament to the beauty of simple ingredients, thoughtfully combined to create a truly remarkable culinary experience.

So, embrace the goodness of whole wheat fusilli, the freshness of broccoli, and the savory allure of olive paste. This dish invites you to savor the goodness of wholesome ingredients and indulge in the rich flavors that dance harmoniously on your taste buds.

Serves 6 to 8

INGREDIENTS

• Salt
• 1 medium bunch broccoli, trimmed and cut into small florets
• 2 large garlic cloves, thinly sliced
• Pinch of crushed red pepper
• ¼ cup extra-virgin olive oil
• 2 tablespoons black olive paste
• 1 pound whole wheat fusilli
• ½ cup freshly grated Pecorino Romano

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add the broccoli and cook for 5 minutes, or until barely tender. Remove the broccoli with a slotted spoon and drain well. Leave the water at a boil for the pasta.
2. In a skillet large enough to hold all the ingredients, cook the garlic and red pepper in the olive oil over medium heat until the garlic is golden, about 2 minutes.
3. Stir in the olive paste and add the cooked broccoli to the skillet. Cover and cook until the broccoli is tender, about 8 minutes. Taste for seasoning.
4. Meanwhile, add the pasta to the broccoli cooking water, stir well, and cook, stirring often, until al dente. Scoop out some of the cooking water and set it aside. Drain the pasta.
5. Add the drained pasta to the skillet with the broccoli. Toss together, adding a little of the cooking water to moisten the pasta if needed.
6. Add the freshly grated Pecorino Romano cheese to the skillet and toss again.
7. Serve immediately, while the dish is hot and the flavors are vibrant.