Whizz up a few slices of Bread and a clove of Garlic to make your Breadcrumbs. Toast them in a pan for a few minutes (no oil) so they’re crunchy; then set aside
Wash the Broccoli (Purple Sprouting is good, but any kind will do) and chop it into bite (ish) size pieces
Chop the Parsley and Basil
Finely chop half a Red Onion, 4 cloves Garlic and half a Red Chilli; also some Rocket (stems if from the garden – otherwise, leaves will do well)
Boil some water for the Pasta and cook according to the instructions
The sauce can be ready in the same time… heat a pan with a little Olive Oil and add the chopped Onion, Chilli, Garlic and Rocket… Cook for a few minutes until the Garlic is starting to brown and then add the Broccoli. Fry for a minute or two, and then add a large squeeze of Lemon juice
Reserve a jug of the cooking water from the Pasta before you drain it
Mix together the cooked and drained Pasta and the Broccoli Sauce… Add a few dashes of the Pasta water (you’ll be surprised how much it can take without going soup-ey) and a handful or so of Breadcrumbs and the chopped Herbs. Stir well and serve with a Tomato Salad or some Roasted Peppers