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1/2 bunch broccoli
2 to 3 carrots
1 large onion
2 large ripe tomatoes
1/2 cup green or black pitted olives
3 cups tomato sauce
1/2 tsp salt
1/2 tsp hot-red-chili-flakes, optional
4 cups uncooked penne or macaroni pasta
2 to 2 1/2 cups cold or frozen roast beef, cut into strips, or 250 g deli-sliced roast beef cut into strips
1/2 cup grated parmesan
Bring a large pot of salted water to a boil over high heat. Meanwhile, slice stem off broccoli. Cut florets into bite-size pieces. Peel and thinly slice stem. Thinly slice or julienne carrots. Thinly slice onion and separate into rings. Coarsely chop tomatoes. Thickly slice or coarsely chop olives. Combine spaghetti sauce, olives, salt and red pepper flakes, for extra spiciness, in a saucepan over medium heat. Cover and cook, stirring often, until hot and bubbly, about 8 minutes.
Once vegetables are cut and spaghetti sauce is simmering, add pasta, carrots and onion to rapidly boiling water. Stir to keep separate while water returns to a full rolling boil. Cook according to package directions until pasta is almost al dente, usually 9 to 10 minutes for penne.
When pasta is almost cooked, add cold or frozen beef strips to simmering sauce and cover pan. Then, add broccoli to boiling pasta and vegetables. When broccoli is bright green and still slightly firm, from 1 to 2 minutes, drain pasta and vegetables.
In a large heated bowl, toss hot pasta and vegetables with sauce, fresh tomatoes and 1/4 cup Parmesan. Sprinkle with remaining Parmesan and serve right away.
Calories 463, Protein 25.8g, Carbohydrates 70.3g, Fat 9.2g.
Strips of beef, broccoli and other fresh vegetables tossed with penne elevates bottled spaghetti sauce to a great meal in minutes. For a nostalgic trip, lay a red-checked tablecloth and stick a candle into a wine bottle.