Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Broccoli: Cut the broccoli florets in half, place them in a single layer on a tin foil lined baking tray, drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 10-12 minutes, until slightly charred.

Step 3

Linguine: Place a large saucepan on a medium-high heat and add the boiling water. Add the linguine and boil for 6-8 minutes making sure not to overcook it – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Drizzle with a little olive oil to prevent the linguine from sticking together.

Step 4

Tomato sauce: Place a large frying pan on a medium-high heat. Add a drizzle of olive oil and cook the onion with a little salt for 5 minutes. Add chilli and garlic and cook for another minute. Then add the passata, tomatoes and mixed herbs and cook for 5 minutes. Add the pitted black olives and cook for another minute.

Step 5

Serve the linguine topped with the tomato sauce, torn bocconcini balls and basil. Drizzle over some olive oil and add a crack of black pepper. Serve the roasted broccoli on the side.