Summertime Potluck Puttanesca

• 2 handfuls broccoli florets
• 1 pound tubular pasta, such as campanelle or penne
• 2 medium summer squash, preferably yellow, trimmed, halved lengthwise and sliced very thinly crosswise
• 2 garlic cloves, minced (remove any green shoots first)
• about 1/4 cups basil chiffonade (a moderate handful: 10 or so large leaves)
• 1 teaspoon hot pepper flakes, or to taste
• 20 kalamata olives, pitted and sliced
• 1/4 cup capers, drained and rinsed
• Lemon juice to taste (start with half a lemon and adjust from there)
• 1 28-ounce can good quality crushed tomatoes (like San Marzano)
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

1. Bring a large pot of well-salted water to a boil (it should be so salty that it tastes like sea water). Have a large bowl of ice water ready, as well. Blanch the broccoli florets for 2 minutes, then remove them with a spider or slotted spoon and shock them in ice water. Drain and set aside. Cook the pasta until al dente in the same water used to blanch the broccoli.
2. While the pasta is cooking, combine the broccoli florets and all the remaining ingredients in a large bowl. Drain the pasta and add it to the bowl. Adjust for salt, pepper, lemon juice, and hot pepper. The dish is equally good warm or cold, but I'd recommend allowing it to sit for at least an hour or, if planning ahead, let it sit overnight to extract the maximum flavor potential.

broccoli florets, tubular pasta, summer, garlic, basil chiffonade, hot pepper, olives, capers, lemon juice, tomatoes, extra virgin olive oil, salt

Taken from food52.com/recipes/22621-summertime-potluck-puttanesca (may not work)