Tree Top Penne Pasta
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Prep: 10-15 mins
Cook: 10 mins
Make your way through a mini forest of broccoli florets and penne pasta, in a plate inspired, in fact, by our lovely friends in Sicily. I knew there was a raisin to eat this dish.
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Ingredients you'll need
Recipe Ingredients Image
  • 1 red onion
  • A head of broccoli
  • 1 red chilli
  • 1 garlic clove
  • A sachet of pine nuts
  • A bag of raisins
  • A bag of penne
  • ½ a lettuce
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Colander
  • Deep frying pan or wok
  • A couple of bowls
  • Large pan with a lid
  • Salad spinner or kitchen paper
Step by step this way
  • 1.

    Peel the onion. Slice it into thin wedges. Rinse and trim the broccoli. Chop the florets into bite-sized pieces. Rinse and halve the chilli. Flick out the seeds and white bits. Finely slice it. Peel and grate or crush the garlic. Fill the kettle and boil it.

  • 2.

    Warm a dry frying pan or wok. Add the pine nuts. Toast them over a low heat for 2-3 mins till just golden. Shake every now and then so they don’t catch. Tip onto a plate. Put to one aside. Pop the raisins in a small bowl. Cover with hot water from the kettle. Set aside.

  • 3.

    Heat 1 tbsp olive oil in the pan. Add the onion. Stir-fry for 5 mins till soft and glossy. Add the chilli and garlic. Cook and stir for 1 min. Drain the soaked raisins. Add to the pan. Take off the heat.

  • 4.

    While the veg cooks, fill a large pan with hot water from the kettle. Bring to the boil. Add the penne. Cover. Simmer for 5 mins. Add the broccoli florets. Simmer for 3–5 mins till the broccoli is tender and the penne is cooked with a little bit of bite.

  • 5.

    Chop the lettuce in half. Rinse the leaves from one half. Dry in a salad spinner or pat with kitchen paper. Tear into bits. Pop them in a bowl. Dress with a 1 tbsp olive oil. Season with a little salt and pepper.

  • 6.

    Drain the penne and broccoli in a colander. Return to the pan. Tip the chilli and raisin mixture in and mix together. Taste and adjust the seasoning.

  • 7.

    Serve the pasta with the toasted pine nuts sprinkled on top and the dressed lettuce on the side.

  • Tip

    It's easy being green
    Especially when you're a lettuce. Your leftover lettuce will keep for a few days in the fridge. Wash, dry and finely slice it. Mix with soft cheese, chopped herbs and lemon zest to make a fresh sandwich filling.

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