Spicy Tomato Pasta with Spinach & Broccoli

Spicy Tomato Pasta

with Spinach & 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 tender broccoli, spinach, and ditali pasta, which is perfect for catching every saucy bite.

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    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
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    ingredients
    Spicy Tomato Pasta with Spinach & Broccoli
    Title
    • 6 oz Ditali Pasta
    • 5 oz Baby Spinach
    • ½ lb Broccoli
    • 2 cloves Garlic
    • 1 Tbsp Capers
    • 1 Shallot
    • 1½ tsps Calabrian Chile Paste
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Tomato Paste
    • 2 Tbsps Mascarpone Cheese
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli 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. Cook 5 minutes. Add the broccoli florets. Continue to cook 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the cooking water, drain thoroughly and return to the pot.

    Make the sauce
    3 Make the sauce

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons 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 constantly, 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 pot of cooked pasta and broccoli, add the spinach, sauce, 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 large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli 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. Cook 5 minutes. Add the broccoli florets. Continue to cook 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the cooking water, drain thoroughly and return to the pot.

    Cook the pasta & broccoli
    Make the sauce
    3 Make the sauce

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons 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 constantly, 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 pot of cooked pasta and broccoli, add the spinach, sauce, 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
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