Puttanesca Sauce with Broccoli
Elevate your weeknight dinners with this vibrant and savory Puttanesca Sauce with Broccoli—a Mediterranean-inspired dish overflowing with bold flavors and wholesome ingredients. This recipe marries the briny intensity of anchovies, capers, and black olives with the zesty kick of garlic and red pepper flakes, all simmered in a luscious tomato base. Tender steamed broccoli florets are stirred into the sauce, soaking up the rich, tangy flavors, while a sprinkle of oregano ties it all together. Ready in just 35 minutes, this vibrant sauce is perfect served over pasta, rice, or as a standalone vegetable dish—a versatile, healthy option for any meal. Garnish with fresh parsley for added color and brightness, and don’t forget to pair it with crusty bread to complete this Mediterranean classic. Perfect for those seeking quick, flavorful meals packed with umami goodness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 4 anchovy fillets, finely chopped
- 0.5 teaspoons red pepper flakes
- 1 can of diced tomatoes (14 ounces)
- 0.5 cups black olives, pitted and halved
- 2 tablespoons capers, drained
- 3 cups broccoli florets
- 1 teaspoon dried oregano
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic, chopped anchovy fillets, and red pepper flakes to the skillet. Cook until the garlic is fragrant and the anchovies have dissolved, about 2 minutes.
Add the diced tomatoes (with their juices) to the skillet. Stir well to combine.
Stir in the black olives, capers, and dried oregano.
Bring the sauce to a gentle simmer and lower the heat. Let it cook for about 10 minutes, allowing the flavors to meld.
While the sauce simmers, steam or blanch the broccoli until just tender, about 5–7 minutes. Drain and set aside.
Add the steamed broccoli to the sauce, stirring gently to coat the florets in the flavorful mixture.
Season with salt and black pepper to taste. Adjust the seasoning as needed.
Cook for another 5 minutes to ensure the broccoli is fully warmed through and infused with the sauce.
Remove from heat and garnish with freshly chopped parsley, if desired.
Serve immediately over cooked pasta, rice, or enjoy as a standalone dish. Optionally, pair it with crusty bread.
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 10564 mg | 459% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 13.5 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 503 mg | 39% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
