John Torode’s Purple Sprouting Broccoli Linguine Recipe

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4 - 6




5 min


10 min

John Torode’s purple sprouting broccoli linguine is made with chilli and pine nuts for extra crunch and makes a really easy 15 minute dinner. This impressive looking pasta recipe is actually really simple, and incredibly effective. A good sprinkle of Parmesan brings this dish together, with its combination of salty, spicy flavours and beautiful al dente broccoli.

Taken from John Torode’s My Kind of Food. Photography ©Yuki Sugiura


  • 50ml olive oil, plus extra for the pasta water
  • 500g linguine
  • 1 red onion, sliced
  • 4 garlic cloves, sliced
  • 2 long red chillies, split in half, de-seeded and sliced (optional)
  • 300g purple sprouting broccoli, boiled for 2 minutes
  • 20g pine nuts
  • a big hunk of Parmesan, to serve


  • Bring a really large pan of water (about 5 litres) to the boil with 2tsp olive oil and add the pasta. Cook the pasta according to the packet instructions.

  • Meanwhile, heat the remaining oil in a frying pan over a low-medium heat. Add the onion and garlic, cook gently and slowly for a few minutes until they are soft; keep the temperature low. Season the onions well with loads of salt and pepper. Drop in the chilli (if using), and cook for a minute or so. Now drop in the cooked broccoli, give it a good stir and cook for a couple of minutes so that the broccoli gets hot. Add the pine nuts.

  • Drain the pasta and pour it into the pan with the onion and broccoli. Turn up the heat and toss everything together. Spoon onto plates or pile into a large heated bowl, and make sure there is loads of Parmesan to grate over the top.

Top Tip

Feel free to add anchovies for added saltiness

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