Rigatoni with broccoli, olives and pine nuts
A quick and tasty dinner for mid week
Ingredients
350g rigatoni
salt
700g broccoli (cut into florets)
2 tbsp olive oil
2 red onions (chopped)
2 cloves garlic (sliced)
120g kalamata olives (pitted and halved)
60g pine nuts (toasted)
1-2 red chillies (sliced)
1 cup basil leaves (torn)
50g parmesan (grated)
2 tbsp olive oil
extra grated parmesan
Method
Cook 350g rigatoni in salted boiling water until al dente. Drain and return to saucepan. Cook 700g broccoli (cut into florets) in lightly salted boiling water for 3-4 minutes. Drain and reserve cooking liquid. Heat 2 tbsp olive oil in a frying pan and cook 2 red onions (chopped) over low heat until soft. Add 2 cloves garlic (sliced) and 4 anchovy fillets, stirring to break up anchovies. Add broccoli and 4-5 tbsp reserved liquid and cook for 1 minute. Add 120g kalamata olives (pitted and halved), 60g pine nuts (toasted) and 1-2 red chillies (sliced). Cook until warmed through. Season, then add to pasta with 1 cup basil leaves (torn), 50g parmesan (grated) and
2 tbsp olive oil. Toss to combine. Serve with extra grated parmesan.
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