Slow-Cooked Broccoli Pasta

It's long been The Thing to serve vegetables al dente, with crunch and a bit of texture. I love them that way; squeaky beans against the teeth, that sharp fresh crunch through a sugar snap pea, the juicy resistance of a steamed carrot. But similarly, I like my vegetables also cooked long and slow, so that they fall apart and melt, releasing all their flavours. 

This slow-cooked broccoli pasta sauce is just that. The broccoli florets are scorched in the pan first so that the flavours are more concentrated. A fragrant medley of dried oregano, chilli and garlic make the house smell glorious and after an hour or so, you have a thick flavoursome pasta sauce that coats a short shape like a bathrobe. Big and fluffy. 

Slow-cooked Broccoli Tortiglioni 

Serves 2

1 head of broccoli, florets separated, rinsed and dried
1/2 tsp dried oregano
3 cloves of garlic, minced
A large pinch of chilli flakes
1 small glass of white wine
1 tin of plum tomatoes
A splash of sherry vinegar
A large pinch of sugar
basil, to garnish
1 heaped tbsp mascarpone (optional)
4 tbsp olive oil

Add the oil to a pan and when hot, add the broccoli. Cook on a high heat until the broccoli has darkened brown spots on the florets but not burnt. Remove. Leave to cook slightly, then add more oil if needed and cook the oregano, garlic and chilli on a low heat until the garlic has softened and is fragrant. Add the white wine and reduce by half. Put the broccoli back in with the tomatoes, plus the tomato tin equivalent of water. Add the vinegar and sugar, then simmer for half an hour. Stir, then add the lid half cocked and simmer for another half hour. Make sure it doesn't catch. 

After an hour the broccoli should have broken down into the sauce. Season to taste. Toss through short shaped pasta (tortiglioni was ideal - penne or rigatone would be too) with basil for garnish and a dollop of mascarpone.