This classic southern Italian dish is one the quickest, easiest and most delicious pasta dishes you will ever make. Proof that simple Italian food is the best! 

30 Minutes. Vegetarian. Sugar Free.

Serves 2.

350g broccoli
1 clove of garlic
1/2 teaspoon chilli flakes
60g shaved parmesan cheese
250g farfalle pasta
1.5 tablespoons capers
12 olives

Boil kettle & prepare vegetables
Fill and bring kettle to the boil. Roughly chop the broccoli florets, peel,thinly slice and chop the stalk. Crush and finely chop garlic. Roughly chop the olives and capers.

Cook broccoli & pasta
Pour boiling water into one large pot for the pasta and one medium pot for the broccoli until both are  ¾ full. Add a teaspoon of salt to both. Bring to the boil. In the medium pot add the broccoli and cook 8 minutes or until soft, drain. In the other pot add the pasta and cook for 10 - 12 until al dente. Reserve a ¼ cup of the pasta water and drain. Once the broccoli is cooked, heat enough olive oil to cover the based of a medium fry pan over a low-medium heat. Add garlic, chilli flakes, olives and capers and fry gently for a minute or two until fragrant, ensuring the garlic doesn’t get brown.  Add the cooked broccoli, stir through and roughly mash with the back of a spoon. Finally, toss through the cooked pasta. Add the reserved pasta water to loosen and ensure it is not too dry.

To serve
Divide pasta amongst bowls and top with parmesan cheese and cracked pepper to taste.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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October 29, 2015 by Timothy Ryder
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