- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- A pinch of sugar (optional)
- 1.
Peel and finely chop the onion. Place a large pan on a medium heat and add 1 tbsp olive oil. Add the onion, season with salt and pepper, then pop a lid on the pan. Cook, stirring the onion, for around 8 mins till the onion is glossy and starting to lightly brown. If it browns too quickly or seems dry, turn the heat down and add a few tbsp water.
- 2.
Chop the broccoli into very small florets, then chop the stalk to match, discarding the dry end. Peel and grate or crush the garlic cloves.
- 3.
Add the broccoli to the onion and fry, stirring, for 5 mins till the broccoli softens slightly. Add the garlic and Italian herb blend to the veg and fry, stirring, for 1 min.
- 4.
Pour the passata into the pan and add the balsamic vinegar. Add a pinch of sugar, if liked (see our tip on seasoning your sauce). Pop the lid back on the pan, bring to the boil, then turn the heat down a little and simmer for 30 mins, stirring occasionally, till the broccoli is soft and starting to break down.
- 5.
While the broccoli sauce simmers, fill a large pan with water and add a generous pinch of salt. Set on a high heat and bring to the boil. When the broccoli sauce is 10 mins away from being ready and the water is boiling, add the penne and simmer for 10-12 mins till the penne is tender but still with a little bite.
- 6.
Meanwhile, tear the mozzarella into small pieces. Set a frying pan on a medium heat and tip in the flaked almonds. Toast for 2-3 mins, shaking the pan, till the pine nuts are lightly browned. Tip into a bowl. You don't have to toast the pine nuts if you don't want to, but it does enhance their flavour.
- 7.
Scoop a mugful of water out of the pasta pan (mind your fingers, or use a ladle). Drain the penne. Taste the broccoli sauce and add a pinch more salt, pepper or sugar, if you think it needs it. Add the penne to the sauce and gently toss to mix, trickling in a little pasta water if it seems a little dry.
- 8.
Divide the penne and sauce between four warm plates or bowls. Top with the mozzarella and pine nuts. Tear over the basil leaves and serve.
- Tip
Love Your Leftovers
The pasta and sauce will keep well in the fridge for up to 3 days, stored in an airtight tub. Divide the pasta and sauce between the tubs, top with the mozzarella and flaked almonds, seal and store. This is best reheated in the microwave till piping hot, as that helps the mozzarella melt and become deliciously oozey. - Tip
Perfect Seasoning
How much salt and pepper you use in your cooking is entirely up to you. If you’re adding salt or pepper, it helps to add a little at every stage of cooking, rather than seasoning at the end. Using a little as you cook means you typically add less salt and pepper than you would if you added it all at the end. When you do add extra salt and pepper at the end, stir it in and let the sauce sit for at least 30 secs before tasting again – this gives the seasoning time to mingle with the other flavours. Tomato-based sauces often also benefit from a small pinch of sugar, which can help mellow the tomatoes’ acidity.