Indian-Style Penne with Broccoli Sauce

    Serves 4

    1 tablespoon sesame oil

    ½ tablespoon mustard seeds

    ½ chile de arbol, crumbled (or ¼ teaspoon red pepper flakes)

    1 clove garlic, minced

    1 tablespoon olive oil

    2¾ cups steamed broccoli

    2 cloves garlic, pressed

    ½ teaspoon sea salt

    ¼ cup water

    2 tablespoons dried unsweetened coconut

    ¼ teaspoon fresh cracked black pepper

    4 ounces whole-wheat penne

    ¼ cup grated Pecorino Romano or Toscano cheese

1. In a heavy sauté pan, heat sesame oil on medium-high.  Add mustard seeds and cook until seeds begin to pop, 2 to 3 minutes.  Add chile and minced garlic; cook, stirring for 1 minute.  Add olive oil, steamed broccoli, pressed garlic, and sea salt; sauté, stirring to coat, until lightly browned and warmed through, 2 to 3 minutes.  Add water, coconut, and pepper.  Reduce heat to low, cover, and cook, stirring occasionally, until broccoli breaks down into a chunky sauce, 35 to 40 minutes.
2. Cook penne according to package directions; drain and fold into sauce.  Cook, stirring, for 1 minute.  Sprinkle with cheese.