Rigatoni with Broccoli and Black Olives

I can provide you with a recipe to prepare Rigatoni with broccoli and black olives, a dish rich in flavors and colors of the Mediterranean. For an even more Italian touch, you might also consider adding a drizzle of raw extra virgin olive oil to enhance the aroma, and some chili flakes if you appreciate a spicy note.

Ingredients

• 320 g of rigatoni
• 1 medium-sized broccoli
• 100 g of pitted black olives
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• Salt to taste
• Black pepper to taste (optional)
• Chili flakes (optional)
• Grated Parmesan cheese (optional)

Preparation

1. Clean the broccoli by separating the florets from the stem and wash them under running water. Cut the florets into small pieces for even cooking.
2. Bring a pot of salted water to a boil and blanch the broccoli for about 2-3 minutes, then drain and plunge them into ice water to stop the cooking and maintain a bright green color.
3. In a large skillet, heat the extra virgin olive oil with the peeled and crushed garlic cloves. If you like a stronger flavor, you can thinly slice them.
4. Once the garlic is golden, remove it, and add the broccoli and black olives. Sauté everything over medium heat for a few minutes.
5. Meanwhile, cook the rigatoni in boiling salted water following the cooking time instructions on the package to get al dente pasta.
6. Drain the rigatoni and transfer them to the pan with the broccoli and olives. Mix well and sauté the pasta to flavor for a couple of minutes.
7. Adjust with salt, and if you wish, add black pepper and chili flakes for a spicy touch.
8. Serve hot and, if desired, with a sprinkle of grated Parmesan cheese.

Curiosity

Rigatoni is a much-loved pasta shape for their ability to hold sauce inside their tubular form, which makes them perfect for rich and flavorful dishes like this one. Black olives, typical of the Mediterranean basin, are often used in Italian cuisine to add a touch of intense and salty flavor to dishes.