I love cooking…

And when I can…

I love taking plenty of time in the kitchen,

But…

On some days like today…

There’s just no time for play!

With 3 growing kids…

Thank god school’s back…

A couple of businesses to run…

And a massive appetite after a long day at the office,

Speed superseded pleasure in my kitchen today!

Early this morning…

When Joe told me that broccolini was his choice for pick of the week…

I knew in that instant,

That tonight was going be pasta night!

Before we get into the main event…

Would you like to know my secret to getting loads of flavour,

In any meal I cook…

And giving it a Mediterranean twist?

Yes?

No?

Well,

I’m going to share it anyway!

Loads of olive oil…

Always onions & garlic,

Best salt & cracked pepper…

And fresh chili and herbs!

Tonight…

These staples in my Mediterranean kitchen,

Combined with plenty of freshly grated grana,

Helped our hero of the week,

Victorian grown broccolini,

Shine it what was a simple,

Light and delicious dish!

The focus was on quick..

The result was tasty too.

Now all that’s left to say is…

Buon appetito!

– – – – – – – – – –

Ingredients

2 bunches broccolini, washed and chopped into pieces
1-2 long red chillies sliced
1 medium red onion diced
3 garlic cloves chopped finely
1 cup grated Parmesan cheese
¼ cup olive oil
500g pack of Tofette shell pasta
Sea salt
Cracked pepper

Method

Cook pasta 2 minutes under what the packed instructions say.

Reserve 2 cups of the pasta water before straining the pasta, then rinse and set the pasta aside.

Heat the oil in a large pot and start to sauté the onion.

Once it has become translucent, add the garlic and the chilli, and cook for another minute or until you start to get the lovely garlic aroma.

Add the broccolini, season with salt and pepper and cook stirring for around 2 minutes. Add the Parmesan, then the pasta water. Once it comes to the boil reduce it to a simmer.

Simmer until the sauce thickens, around 3-4 minutes. Rinse the pasta shells if required, then add them to the broccolini. Stir to combine all the ingredients evenly and so the little pasta shells capture the lovely sauce.

Remove from the heat when ready and serve garnished with extra Parmesan and a drizzle of olive oil.