Broccoli, Chilli & Ricotta Salata Pasta
with garlic and chilli
300g fusilli pasta, cooked
3 golden shallots, finely chopped
4 garlic cloves, crushed
2 small chilli peppers, finely chopped
1 Broccoli head, cut away from the thick stem
400g tomato passata
50g ricotta salata, finely grated
1 sachet of Knorr Tomato Soup mixed in 1 litre of boiling water
100g block of Parmigiano cheese
Salt, for seasoning
Bring a large saucepan of salted water to the boil, place a colander on top and steam the broccoli for 2 minutes and set aside.
Meanwhile, heat the olive oil in a sauté pan over medium heat, add shallots, chili and garlic, stir occasionally until tender. Add the broccoli and a pinch of oregano, stir until the broccoli starts to soften. Mix the Knorr Tomato Soup mixture together with the tomato passata to intensify the tomato flavour and add to the pan. Bring to the boil, grate a handful of Parmigiano cheese and add to pan. Add the cooked pasta and toss, finishing with ricotta salata, olive oil and chopped basil.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.