Puttanesca Style Rigatoni

a) Meanwhile, halve any thick broccoli stems lengthways. 

b) When there are 5 mins left of pasta cooking time remaining, add the broccoli to the pan and cook for the remaining time. 

c) While the pasta cooks, peel and grate the garlic (or use a garlic press).

d) Roughly chop both the olives and capers.

a) Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.

b) Once hot, stir-fry the garlic and chilli flakes (add less if you'd prefer things milder), until fragrant, 30 secs. 

c) Stir the passata, veg stock paste, olives, capers, sugar and water for the sauce (see pantry for both amounts) into the pan. Simmer until thickened slightly, 3-4 mins. 

a) Once the sauce has thickened, lower the heat to medium and stir through the sun-dried tomato paste. Cook for 1-2 mins.

b) Taste and season with salt, pepper, or a pinch of sugar if you feel it needs it. Add a splash of water if the sauce is a little too thick.

a) When the sauce is ready, add the cooked rigatoni, broccoli and half the hard Italian style cheese to the pan. Stir and toss well to combine.