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Ditali Pasta & Broccoli
with Calabrian Chile-Tomato Sauce
20 MIN
2 Servings
From the Test Kitchen
For this flavorful dish, we’re bringing together petite tubes of ditali pasta and tender broccoli with a quick, easy sauce made with spicy Calabrian chile paste, briny capers, aromatic shallot, and more. It’s all finished with a classic garnish of grated parmesan
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories530 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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6 oz Ditali Pasta
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½ lb Broccoli
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2 cloves Garlic
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1 Shallot
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1 Tbsp Capers
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1½ tsps Calabrian Chile Paste
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2 Tbsps Tomato Paste
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¼ cup Grated Parmesan Cheese
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2 Tbsps Mascarpone Cheese
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot.
2
Cook the pasta & broccoli:
Add the pasta to the pot of boiling water and cook 5 minutes. Add the broccoli florets and continue to cook 4 to 5 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Reserving 1/2 cup of the cooking water, drain thoroughly.
3
Make the sauce:
While the pasta cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic, sliced shallot, and capers. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Finish the pasta & serve your dish:
To the pan of sauce, add the cooked pasta and broccoli, mascarpone, and half the reserved cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!
1
Prepare the ingredients:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot.
2
Cook the pasta & broccoli:
Add the pasta to the pot of boiling water and cook 5 minutes. Add the broccoli florets and continue to cook 4 to 5 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Reserving 1/2 cup of the cooking water, drain thoroughly.
3
Make the sauce:
While the pasta cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic, sliced shallot, and capers. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Finish the pasta & serve your dish:
To the pan of sauce, add the cooked pasta and broccoli, mascarpone, and half the reserved cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!
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