Wholewheat Pasta with Broccoli, Sundried Tomatoes & Capers
Serves 4
Ingredients
- 350g whole wheat pasta (penne or fusilli)
- 1 pack broccoli florets
- 2 garlic cloves, crushed
- 5-6 sun-dried tomatoes, chopped into small pieces
- ½ jar of capers, drained
- 1-2 anchovy fillets (optional)
- Extra virgin olive oil
- Salt and pepper, to taste
- Red chili flakes, to taste
- Lemon or lime
Method
- Slice the broccoli florets into smaller pieces and set them aside for 20 minutes before cooking to preserve their antioxidants. Then steam for 2-3 minutes until just tender but still bright green.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve a small cup of pasta cooking water, then drain the pasta.
- In a large pan, heat 1 tbsp of extra virgin olive oil over medium-low heat. Add the crushed garlic and a pinch of red chili flakes, stirring for about 1 minute until fragrant.
- Add the anchovies to the pan (if using) and use a spoon to break them down into a paste, to flavour the oil.
- Add the steamed broccoli to the pan with 5-6 tbsp of hot pasta water. Stir well, cover, and cook for 5 minutes, stirring occasionally to ensure even cooking.
- Add the chopped sun-dried tomatoes and capers to the pan and stir. Add a squeeze of lemon or lime.
- Add the drained pasta to the pan with the broccoli mixture, tossing to combine. If needed, add a bit more pasta water to achieve your desired sauce consistency.
- Taste and adjust seasoning with salt, pepper, and extra chili flakes. Serve the pasta immediately, drizzled with a little extra virgin olive oil and a sprinkle of fresh herbs or parmesan.