Broccolini rigatoni
slightly adapted from the wonderful Jamie Oliver's Meals in Minutes
; I bought it on amazon.co.uk
250g broccolini or broccoli
½ small onion
1 garlic clove
1 tablespoon capers, rinsed and drained
1 tablespoon olive oil
salt and freshly ground black pepper
finely grated zest of ½ lemon
a few sprigs of fresh thyme, stalks removed
200g rigatoni
generous handful finely grated parmesan, plus more to serve
handful of basil leaves
Slice all the broccolini florets from the stalks and set the florets aside. Place the stalks, the onion, the garlic and the capers in a food processor and process until a rough paste forms.
Heat the olive oil in a large saucepan and add the broccolini paste. Cook over medium heat, stirring occasionally. Add ¼ cup (60ml) hot water, season with salt, pepper, the lemon zest and the thyme leaves and stir.
Meanwhile, cook the rigatoni in a large saucepan of rapidly boiling salted water until al dente, adding the broccolini florets to the water in the last minutes of the cooking time.
Drain the pasta and broccolini florets reserving about ½ cup (120ml) of the cooking water. Transfer the pasta and broccolini to the pan with the paste, add the parmesan and basil leaves and mix to combine everything together. If necessary, add a little of the reserved cooking water to loosen the pasta sauce.
Drizzle with olive oil, sprinkle with more parmesan and serve at once.
Serves 2
slightly adapted from the wonderful Jamie Oliver's Meals in Minutes
; I bought it on amazon.co.uk250g broccolini or broccoli
½ small onion
1 garlic clove
1 tablespoon capers, rinsed and drained
1 tablespoon olive oil
salt and freshly ground black pepper
finely grated zest of ½ lemon
a few sprigs of fresh thyme, stalks removed
200g rigatoni
generous handful finely grated parmesan, plus more to serve
handful of basil leaves
Slice all the broccolini florets from the stalks and set the florets aside. Place the stalks, the onion, the garlic and the capers in a food processor and process until a rough paste forms.
Heat the olive oil in a large saucepan and add the broccolini paste. Cook over medium heat, stirring occasionally. Add ¼ cup (60ml) hot water, season with salt, pepper, the lemon zest and the thyme leaves and stir.
Meanwhile, cook the rigatoni in a large saucepan of rapidly boiling salted water until al dente, adding the broccolini florets to the water in the last minutes of the cooking time.
Drain the pasta and broccolini florets reserving about ½ cup (120ml) of the cooking water. Transfer the pasta and broccolini to the pan with the paste, add the parmesan and basil leaves and mix to combine everything together. If necessary, add a little of the reserved cooking water to loosen the pasta sauce.
Drizzle with olive oil, sprinkle with more parmesan and serve at once.
Serves 2
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