Spaghetti Aglio Olio with olives,peperoni,broccoli

Sandra McGrath


Spaghetti with garlic and olive oil has always been one of my favorites.With the addition of pepperoni and broccoli and olives it becomes like an italian white pizza or calzone only without the dough! It's quick, easy and delicious.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


  • 1 lb
  • 1 bunch
    broccoli florets, fresh or frozen
  • 1 can(s)
    black olives (cut coarsely)
  • 4 clove
  • 1/2 c
    olive oil
  • 1 stick
    pepperoni, sliced
  • 1 c
    chicken broth (or save the pasta water)
  • ·
    salt and pepper to taste
  • ·
    parmesan cheese for topping

How to Make Spaghetti Aglio Olio with olives,peperoni,broccoli


  1. Boil pasta as directed and drain, saving about a cup of pasta liquid if not using chicken broth.
  2. In a nonstick pan, saute broccoli in 1/4 cup olive oil with crushed garlic.After about 5 minutes add small black olives and sliced pepperoni.Cook another 5 minutes checking for doneness of broccoli.
  3. In a casserole dish, add pasta with broccoli mixture, the rest of the olive oil,some broth from the pasta or pasta water to moisten and salt and pepper to taste. Top with parmesan cheese and it's ready.

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About Spaghetti Aglio Olio with olives,peperoni,broccoli

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy
Hashtag: #rustic

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