Spaghetti with Tomato, Broccoli, Ricotta + Chilli
SPAGHETTI WITH TOMATO, BROCCOLI, RICOTTA + CHILLI
A recipe by Eat This My Friend
This recipe, from my nonna, is vedura (meaning any green vegetable) stewed in tomato passata. She would serve it with potatoes, stale bread, or pasta. The men of the family would have a red chilli sitting beside their cutlery, which they took a bite of every few mouthfuls, then swallow it down with homemade wine. I’ve created my own tradition with the addition of ricotta. They were too poor in the village for the luxury of cheese, but I’m sure they’d approve.
What You Need
- 400g / 14oz spaghetti
- 1 large garlic clove, peeled
- 2 tbsp olive oil
- 780ml / 1.6pt tomato passata
- 2 small heads of broccoli
- 1 small bird’s eye chilli, finely diced
- 300g / 10.5oz ricotta, divided into
- 4 even chunks small handful chopped parsley
What You Need to Do
- Place the olive oil and whole garlic clove into a large saucepan over medium heat. Heat the oil until garlic becomes fragrant and add the bottle of passata with a really big pinch of salt. Fill the empty passata bottle with water and add pour this into pan.
- Chop broccoli into small florets about the size of your thumb, and cut the inner parts of the stalk into small chunks. Add this to the sauce and turn the heat to high. When it comes to the boil, reduce the heat to low and leave to simmer for 1 hour.
- When the sauce is ready, cook your spaghetti according to packet instructions. Drain and then place into the sauce. Use tongs to stir the spaghetti into the sauce. Taste for seasoning and adjust if necessary.
- Divide into 4 bowls, and top each with a chunk of ricotta, diced chilli and chopped parsley. Drizzle over some extra olive oil and serve.