Pasta alla Campagnola
Farmhouse Pasta
It is a good idea to wear rubber gloves when chopping or seeding the chillies for this recipe. This will help you to avoid skin irritation and rashes.
serves 4
375 g (13 oz) pasta
1 large all-purpose potato, cut into small cubes
400 g (14 oz) broccoli
4 tablespoons olive oil
3 garlic cloves, crushed
1 small red chilli, finely chopped
800 g (1 lb 12 oz) tinned chopped tomatoes
30 g (1 oz/1/3 cup) grated pecorino cheese
Bring a large saucepan of salted water to the boil and cook the pasta and potato together for 8–10 minutes, or until the pasta is al dente. Drain and return to the saucepan. Meanwhile, trim the broccoli into florets and discard the stems. Place in a saucepan of boiling water and cook for 1–2 minutes, then drain and plunge into iced water. Drain and add to the cooked pasta and potato.
Heat the oil in a saucepan, add the garlic and chilli and cook for 30 seconds. Add the tomato and simmer for 5 minutes, or until slightly reduced and thickened. Season to taste with salt and freshly ground black pepper.
Pour the tomato mixture over the pasta, potato and broccoli. Toss well and stir over low heat until warmed through. Serve sprinkled with grated pecorino cheese.
Left: Blanch the broccoli in boiling water for a couple of minutes then cool in iced water.
Right: Simmer the tomato sauce for 5 minutes, or until it has thickened.