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
Method
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.
Ingredients
- 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
Top Tip for making John Torode's Purple Sprouting Broccoli Linguine
Feel free to add anchovies for added saltiness