- 1 lb. piccolini (tiny penne) pasta
- 1 bunch fresh broccoli florets, broken into small pieces
- 2/3 cup Greek olives, pitted and sliced
- 1/4 cup capers, drained
- 3/4 cup olive oil
- 3/4 cup lemon juice
- 2 garlic cloves, minced or grated
- 1 tsp dried oregano
Bring water to a boil in a pot large enough to accommodate the pasta and broccoli combined.
Add pasta to the boiling water and cook for 6 minutes.
Add the broccoli florets and cook 1 minute longer. The pasta should be tender and broccoli blanched.
Drain well and set aside.
In a large bowl, combine Greek olives, capers, olive oil, lemon juice, garlic and oregano. Whisk together until blended well and slightly thickened.
Pour in the drained pasta and broccoli.
Toss well to coat. Add salt and pepper to taste.
Serve warm or at room temperature.