QUICK PUTTANESCA SPAGHETTI | BOSH!

Updated at: Thu, 17 Aug 2023 02:46:16 GMT

Step 1

Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce, and finely chop

Step 2

Separate the parsley stalks and finely chop, reserving the leaves for later

Step 3

Stone and roughly chop the olives

Step 4

Peel 2 of the garlic cloves

Step 5

Pour 2 tablespoons of the oil into the empty saucepan, crush in the garlic and add the chillies, parsley stalks, olives and capers and stir for 2-3 minutes

Step 6

Add the 1/2 teaspoon salt and 1 tablespoon of the salty brine water from the jar of capers

Step 7

Leave to cook for a minute, then add the passata

Step 8

Taste and season with salt if necessary

Step 9

Turn the heat to medium and leave to simmer while you move on to the next step

Step 10

Add the spaghetti to the pan of boiling water along with the remaining 2 garlic cloves

Step 11

Cook until al dente, following the instructions on the packet

Step 12

Meanwhile, carefully slice the broccoli stems from top to bottom, creating thin strips

Step 13

Add these to the spaghetti pan for the last 30 seconds of cooking time to quickly soften

Step 14

Drain the pasta and broccoli in a colander and return them to the pan

Step 15

Pour over the sauce

Step 16

Roughly chop the parsley leaves and add them to the pan

Step 17

Pour over the remaining 2 tablespoons of oil and squeeze over the juice of a whole lemon, catching any pips in your other hand

Step 18

Mix everything together and serve immediately

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