- 25g pine nuts
- 200g Tenderstem® broccoli
- 2 garlic cloves
- A pinch of dried chilli flakes
- 400g passata
- 1 tsp dried oregano
- 200g gnocchetti pasta
- 1 tbsp olive oil
- 200ml boiling water
- Sea salt
- Freshly ground pepper
- Deep frying pan or wok with a lid
- Baking tray (optional)
Fill your kettle and boil it. Put a dry, deep frying pan or wok on a medium heat. Add the pine nuts to the pan and toast for 2 mins, shaking the pan, till golden brown. Tip into a bowl and set aside. Take the pan off the heat and set aside.
Trim the dry ends off the Tenderstem® broccoli spears, then roughly chop the broccoli. stalks and heads. Peel and finely slice the garlic cloves.
Put the frying pan back on the heat and add 1 tbsp olive oil, the garlic and a pinch of dried chilli flakes (they’re spicy, so add as much or as little as you prefer). Sizzle for 15 secs, then add the broccoli and the passata to the pan. Stir in 1 tsp dried oregano. Pour in 200ml boiling water. Season with a pinch of salt and stir to mix. Pop a lid on the pan (or use a baking tray if you don’t have a lid) and simmer for 10 mins till the broccoli is tender. Stir every so often.
While the broccoli sauce cooks, pour boiling water into a pan and add a pinch of salt. Add the gnocchetti and simmer for 8 mins till the pasta is tender but still with some bite.
When the pasta is tender, drain it and add it to the pan with the broccoli and tomato sauce. Gently stir to mix. Taste and add a pinch of salt, pepper or more chilli flakes if you think it needs it.
Divide the pasta and broccoli sauce between a couple of warm plates. Top with the toasted pine nuts to serve.