Puttanesca Pasta

Finely chop the red chillies (2 small). Separate the stalks from the flat leaf parsley (20 g) and finely chop, reserving the leaves for later. Stone and roughly chop the olives (10 kalamata).

Peel cloves (2 garlic). Heat olive oil (2 tbsp) in a large saucepan. Add the peeled [garlic cloves], chopped [red chillies], chopped [parsley] stalks, chopped [kalamata olives], and capers (1 tbsp), stirring for minutes (3). Stir in salt (0.5 tsp) and caper brine (1 tbsp). Cook for minute (1), then add passata (700 g). Season with extra [salt] if necessary. Turn the heat to medium and let it simmer. Start 3m timer

Cook the spaghetti (500 g) in a large saucepan of boiling salted water with the remaining cloves (2 garlic) until al dente, following the packet instructions.

While the pasta cooks, carefully slice the tenderstem broccoli (220 g) stems into thin strips. Add them to the spaghetti pan for the last minute (0.5) of cooking time to quickly soften. Drain the [spaghetti] and [broccoli] in a colander and return them to the pan. Pour over the sauce.

Roughly chop the reserved [parsley] leaves and add them to the pan. Pour over the remaining olive oil (2 tbsp) and squeeze in the [juice of 1 lemon], catching any pips. Mix everything together and serve immediately.