Preparation Time
Serves 1, prep time 15 minutes


  • 2 handfuls rigatoni
  • water
  • extra virgin olive oil
  • 2 tbsps. grated Parmesan cheese
  • salt
  • 1 handful broccoli
  • a few sundries tomatoes, cut small
  • 2 garlic cloves, minced


  1. Bring water to a boil in a pasta pot with 1 tsp. sea salt.
  2. Reduce the heat to a low/medium.
  3. Add the rigatoni to the water and cook until al dente, about 13 minutes.
  4. Cut the broccoli florets off their stems.
  5. Heat 1 tsp. olive oil in a sauté pan.
  6. Add the broccoli, sundries tomatoes, and 1 of the chopped garlic cloves to the pan. Sautée stirring occasionally, until broccoli becomes a bright green and slightly charred.
  7. Strain the water from pasta.
  8. Coat the bottom of the pasta pot with olive oil (about 1.5 tbsp).
  9. Add the rigatoni back to the pot. Add and fold in the broccoli sauté, the other chopped garlic clove and the Parmesan.
  10. Salt to taste.
  11. Serve.