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Recipe from ‘Olives’ by Avner Laskin
When cooking the broccoli for this recipe, be careful not to overcook. It should be bright green and, only slightly tender.
Serves 4


• 12 cups water
• 2 tablespoons coarse salt
• 1/2 pound broccoli
• 1/2 cup pitted green olives, coarsely chopped
• 3 tablespoons olive oil
• 1 tablespoon lemon juice, freshly squeezed
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• One 16-ounce package penne pasta
• 1/2 cup ricotta cheese, crumbled


1. Bring the water and the coarse salt to a boil over high heat.

2. When the water is boiling, add the broccoli and cook for about 4 minutes.

3. Remove the broccoli from the water with a slotted spoon and transfer to a large bowl.

4. Add the olives, olive oil, lemon juice, salt, and pepper, and mix well.

5. Add the uncooked pasta to the boiling water and cook over low heat for 12 minutes.

6. Drain the pasta and add to the other ingredients. Mix well and transfer to plates to serve.

7. Sprinkle ricotta cheese over each serving and serve immediately.


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