Pasta in Spicy Tomato Sauce

with Broccoli

20 MIN

2 Servings

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From the Test Kitchen

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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Nutrition

PER SERVING
Calories

530 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Ditali Pasta
½ lb Broccoli
2 cloves Garlic
1 Shallot
1 Tbsp Capers
2 Tbsps Tomato Paste
1½ tsps Calabrian Chile Paste
¼ cup Grated Parmesan Cheese
2 Tbsps Mascarpone Cheese

step-by-step

instructions

Cook Along

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!