Pasta with broccoli. I never thought I would say this but it’s one of my favorite pasta dishes, as well as Kuteer’s. It’s a typical Italian dish (though it’s traditionally made with anchovies rather than capers) and it’s, believe it or not, very popular with kids! It’s easy to adjust the spiciness of the dish by adding the amount of chilli flakes that you prefer.This Penne with Broccoli, Chilli & Capers is the simplest thing to throw together, it really does just take 15 minutes to make and doesn’t require any fancy ingredients at all. We love the simplicity of it though, no matter how tired or hungry you are, you can whip it up quickly and feel so nourished and satisfied afterwards. Sometimes easy is just right!
Penne with Broccoli, Chilli & Capers
5.6 – 6.3 oz. / 160 – 180 g gluten-free penne (or pasta of your choice)
1 broccoli head (about 10 oz. / 300 g), cut into florets
1 teaspoon baking soda
1 tablespoon capers
2 tablespoons extra virgin olive oil
2 garlic cloves, lightly crushed with the knife
4 cherry tomato, sliced
Salt, black pepper and chilli flakes to taste
Bring a large pot of water to boil. Add salt and baking soda (this will keep the broccoli vibrantly green), and then the broccoli florets. Let boil until tender, but not mashed.
Heat olive oil in a pan and add garlic, capers and chilli flakes. When the garlic gets golden brown add the tender broccoli florets along with some of the broccoli cooking water. Crush the broccoli a little to form a coarse purée and let simmer for few minutes. Remove the pan from the heat and discard the garlic. Taste for salt.
In a bowl, toss the sliced tomatoes with a little olive oil, fling salt and black pepper.
Cook the penne in salted water, according to the packet instructions, until al dente. Drain and add to the pan with broccoli. Toss well to coat over heat for about 2 minutes. Serve in pasta plates and garnish with sliced tomatoes.