Pasta in Spicy Tomato Sauce with Broccoli

Pasta in Spicy Tomato Sauce

with Broccoli

Group Created with Sketch. 20 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 530 Cals/serving
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To elevate this quick-cooking pasta, we’re making a lightly creamy tomato sauce with briny capers, aromatic garlic and shallot, and a bit of specialty Calabrian chile paste (for bright, zesty heat). It’s tossed with a duo of tender broccoli and ditali pasta, which is perfect for catching every saucy bite.

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ingredients
Pasta in Spicy Tomato Sauce with Broccoli
Title
  • 6 oz Ditali Pasta
  • ½ lb Broccoli
  • 2 cloves Garlic
  • 1 Shallot
  • 1 Tbsp Capers
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Mascarpone Cheese
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
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.

Cook the pasta & broccoli:
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.

Make the sauce:
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. 

Finish the pasta & serve your dish:
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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Prepare the ingredients:
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.

Cook the pasta & broccoli:
Make the sauce:
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! 

Finish the pasta & serve your dish: