Romanesco broccoli are one of those vegetables I often cook, usually as a simple side, but they also work very well as a pasta sauce base. They have a delicate but recognizable flavor, and with just a few ingredients they become the perfect base for a quick first course.
This pasta is an easy dish, without complicated steps, but with a bold taste. The black olives add a savory note that ties everything together and makes the sauce feel complete without adding anything else. Here’s how I make fusilli with Romanesco broccoli and olives.
If you like simple vegetable first courses, here’s another idea:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
To prepare this dish you only need a few well-chosen ingredients. Romanesco broccoli are the true protagonists; the rest only completes and balances the flavor.
- 1.1 lb Romanesco broccoli
- 9 oz Short hollow fusilli
- 20 Gaeta black olives
- 2 cloves Garlic
- 3 tbsp Extra virgin olive oil
- to taste Salt
- to taste Chili pepper (optional)
- to taste Grated Parmesan (optional)
Tools
You don’t need anything special: just the essentials to cook the pasta and toss it in a pan, without complicated steps.
- Pasta cooker
- Steam basket
- Pan
Preparation
Start with the broccoli, which are the base of the dish, then prepare the sauce and meanwhile cook the pasta. At the end combine everything in the pan and let it absorb the flavors.
First, take care of the Romanesco broccoli: remove the outer leaves and divide it into florets, trying to keep them roughly the same size.
Steam them for about 10–15 minutes, until tender but still firm. Keep in mind they will be quickly sautéed in the pan later, so it’s better not to overcook them.
In a large pan heat one or two tablespoons of extra virgin olive oil with the garlic cloves and, if you like, a bit of chili pepper.
When the garlic is golden, remove it and add the already cooked broccoli. Let them infuse over medium heat for a few minutes, stirring gently.
Halfway through cooking, add the Gaeta black olives, pitted and roughly chopped, and continue cooking for a few more minutes.Cook the fusilli in plenty of salted water and drain them al dente, reserving some of the cooking water.
Transfer the pasta to the pan with the sauce and mix well. Add, if needed, a little of the reserved cooking water to bind everything and obtain a creamier consistency.
Finish with a drizzle of raw olive oil and, if you like, a sprinkle of Parmesan. 
Storage
You can store the fusilli with broccoli and olives in the refrigerator in an airtight container for up to 1–2 days.
How to reheat
To enjoy them best the next day, I recommend quickly tossing them in a pan with a drizzle of extra virgin olive oil or a splash of water (or milk, if you prefer a creamier note) to prevent the pasta from becoming too dry.
Variation
If you’re in a hurry and want to save time on the stove, you can cook the broccoli directly in the microwave. Put the cleaned florets in a microwave-safe container, add a couple of tablespoons of water to the bottom and cover with a microwave-safe lid (or microwave film, remembering to make a few small holes to let the steam escape).
Cook at 700–800W for about 5–7 minutes.
Monica’s tip: Power and time can vary slightly depending on your oven and the size of the florets. Pierce the broccoli with a fork: if it goes in easily, they are ready to be sautéed in the pan!
Frequently Asked Questions
Can I use frozen broccoli?Yes, certainly. Frozen broccoli are a great alternative when you don’t have fresh ones available.
How to proceed: You can cook them directly in salted boiling water for a few minutes (following the times on the package) or sauté them directly in the pan with garlic and oil if they’re already cut into small florets. Keep in mind they may be slightly more tender than fresh ones.Which type of pasta is best?
In this recipe we used fusilli because their spirals perfectly catch the sauce and pieces of broccoli. As alternatives, I suggest:
Orecchiette: The classic pairing with broccoli.
Penne or Mezze Maniche: Ideal if you prefer a short, hearty pasta.
Whole wheat pasta: The rustic flavor of whole wheat pairs wonderfully with the sweetness of Romanesco broccoli.How to keep the broccoli bright green?
The secret is a thermal shock. After steaming or blanching them, immerse the florets for a few moments in a bowl with ice water. This will stop the cooking and preserve the vivid green, preventing them from turning that “dull” color typical of long cooking.
Is steaming mandatory?
No, but it is recommended to better preserve the nutritional properties and the texture of Romanesco broccoli. If you prefer, you can blanch them directly in the water where you will cook the pasta: add the broccoli 5 minutes before the pasta and then cook everything together. You’ll save time and dirty one less pot!
Can I use other olives if I don’t have Gaeta?
Yes, you can replace Gaeta olives with other varieties. The most suitable are pitted black olives (like Taggiasca), which have a similar, delicate and slightly savory flavor. If you use larger or stronger-flavored olives, such as brined black olives or Kalamata, slightly reduce the quantity so they don’t overpower the other ingredients.
Some images have been optimized with AI tools for illustrative purposes.
