I usually do pasta recipes when I get home late, when I'm feeling lazy or there's not much in the kitchen. Pasta's wonderful stuff. Boil some up, chop and fry a few fresh veggies and chuck in some herbs. In fifteen or twenty minutes you're looking at a tasty wholesome meal. Stick a loaf of garlic bread in the oven and pull the cork from a nice bottle of red wine and you have a feast.
As is often the case, I've given quantities here to make just enough for two people. The sauce should stretch to serve four if you double the quantity of pasta. Scale up accordingly if you're feeding more.
Ingredients
180-220g of pasta
350-400g broccoli
3-4 tomatoes
A handful of pine nuts
1 onion
1 green pepper
2-3 cloves of garlic
A large pinch each of dried mint, oregano and basil
A half teaspoon of coriander seed
A few crushed black peppercorns
Olive oil
Salt
Heat some salted water for the pasta while it's coming to the boil, chop the tomatoes, green pepper, onion, garlic and broccoli into small pieces. The best way to do the broccoli is to slice the stalks and pull apart the heads. Don't cut into the flowery bits or you'll end up with a mess.
When the water is boiling, throw in the pasta and stir. Turn on the heat under a large frying pan containing some olive oil and fry the onion until it becomes transparent. Add the pine nuts and stir for a minute before adding all the other ingredients. Stir, cover the pan and simmer on a medium heat until the pasta is ready.