I love the food of the Mediterranean. I lived in France for a year – in the Loire Valley, but I prefer the food of Provence. I’ve never been to Italy or Greece, except in my fantasies, but I have been to Spain and Portugal and Israel and Argentina…cultures that emphasize fresh, delicious, in-season produce in their cooking. Cultures that melt tomatoes in olive oil, that brilliantly combine garlic and lemon parts to make miraculous, simple un-sauces, where perfect olives of infinite variety are tapas…
In all of these places, veganism would seem preposterous to most people. Why would you willingly cut out whole categories of food? No matter. I’m grateful for the inspiration. Grateful for the history and tradition and invention.
And so, voila, my homage to the Mediterranean.
I should note that when my 5-year-old tasted this, she said, unsolicited, “You should definitely serve this to your clients. Definitely.” I also think this would make a super yummy pizza topping. And a little secret: the broccoli and tomatoes were left over from a crudite tray. Ew – refrigerated tomatoes. But in this dish, delicious!!
- 1 tbsp + 1/4 cup olive oil, divided
- 2 shallots, finely chopped
- 2 cups broccoli florets, broken into small pieces
- 2 cups cherry or grape tomatoes
- 4 garlic cloves, minced
- 1 1/2 tsp dried oregano
- 1 15-oz can chickpeas, drained and rinsed
- 4-5 fat garlic-stuffed olives (or Greek-cured or kalamata), sliced
- Juice and zest of half of a lemon (I used a Meyer)
- Kosher salt to taste
- 1 lb whole wheat penne
- 1/2 cup almond meal
Put a large covered saucepan of water to boil over high heat. Once boiling, cook the pasta (add salt!) until al dente, and then drain. Meanwhile, heat a large cast iron pan over a bit over medium heat and add the tbsp of oil, and then, one it’s shimmering, add the shallots and broccoli. Saute for 3 or 4 minutes, then add the tomatoes, garlic, and oregano. Coax the tomatoes into melting by poking them with a sharp knife. Add the rest of the oil, the chickpeas, olives, lemon zest and juice, and salt to taste. Let simmer and melt while the pasta cooks.
Heat a small cast iron pan over medium heat, and add the almond meal. Toast, stirring often, for about ten minutes until well toasted but not burned.
Toss the pasta with the sauce, adding a drizzle of olive oil if you like. Sprinkle each serving with almond meal, and serve.