Forget the pasta. It’s loaded with carbs, which wreak havoc with your blood sugar–and you probably know by now that sugar metabolism has been linked to cancer growth. Here, broccoli flowers stand in for pasta and give you cancer-fighting nutrients to boot.
•Broccoli– 1 head, cut stems on diagonal
•Red onions– 2 medium, cut into slivers
•Garlic–3 cloves, minced
•Cherry tomatoes– 6, cut in half
•Capers– handful, to taste
•Kalamata olives–6 whole, without chemical preservatives, cut in half.
•Anchovies– 1 tin, packed in olive (not another) oil. Pat off oil, cut into pieces. (If you don’t eat fish, you could use more olives.)
•Tomato sauce–1/2 jar or so. Buy your favorite. Look for glass jar, without sugar.
•Olive oil– 2 T, for sautéing (Use regular, not extra virgin, which smokes too easily. Or keep the heat low. If you’re using cold olive oil, however, extra virgin is best.)
• Steam broccoli in steamer with a pinch of salt and a little bit of water ’til bright green and crisp. Then quickly spray cold water over broccoli to stop the cooking process.
• In a large pan, saute onions in olive oil on low heat. When they’re almost ready, add anchovies, olives, tomatoes and capers. Stir. Add sauce and allow to heat.
• Throw garlic onto broccoli, and pour sauce over it. Chew well, as always.