Federico's Broccoli Pasta

Straight after school I worked as a chef for a few years before I decided to go to university. This meant that I was classed as a mature student, at 21, by the time I got there. I could therefore be upgraded to the "International and Mature Students" hall of residence. This was great, as it meant we had a wonderful group of flat mates who could share mealtimes, food parcels from home, and even knew how to wash up. I was taught how to make a great Spanish potato tortilla by one student (lots of olive oil and slow cooking), delicious Greek chicken kebabs and wonderful fondue. We took turns to cook dinner and we'd have jugs of bloody mary and smoked salmon sandwiches to aid study brunches at exam time.

I was taught this recipe by a university friend of mine called Federico who came from the Italian coast near Pisa. When cooking this you need to get over the idea that vegetables should be lightly cooked as the broccoli here is cooked so that it is soft and breaks down into a sauce. Federico and I often cooked for each other when we were students and his mum sent me a parcel from Italy with a huge block of parmesan as she was grateful that her son was getting well fed! For the liquid you can use any light stock - I use the broccoli cooking water with a spoonful of bouillon powder* added or chicken stock if I have it around. I like this with penne or pasta shells but orecchiette is lovely too if you can get hold of it.

This should make enough sauce to serve 4 people generously.

1 head broccoli, stalks removed and florets shopped up quite small
3-4 tablespoons olive oil, extra for drizzling
3 cloves garlic, chopped
pinch chilli flakes (optional)
400ml passata or 400g chopped tomatoes
1 heaped tablespoon of tomato puree
1 teaspoon dried oregano
salt and pepper
400ml vegetable bouillon, stock cube or other light stock
Pasta of your liking

11.       Cook the broccoli in boiling water until soft and drain, saving the water if using for stock*

22.       Warm the olive oil in a large deep frying pan add the garlic and chilli if using

33.      Add the passatta or tomatoes, tomato puree, oregano and broccoli

44.       Simmer for 20 minutes, breaking up the broccoli and any large pieces of chopped tomatoes (if used) with the back of a spoon.

55       Add the bouillon or stock and simmer for a further 10 minutes, season with black pepper and salt

66       Cook the pasta until slightly underdone, drain, then add to the sauce for a couple of minutes until it is cooked to your liking

77       Drizzle with some more olive oil and serve with freshly grated parmesan.

Variation

I quite often make this with a mixture of broccoli and cauliflower or just cauliflower for a change.