a) Boil a full kettle.

b) Cut the Tenderstem® broccoli into thirds, halving any thick stems lengthways.

c) Roughly chop the olives. Peel and grate the garlic (or use a garlic press).

a) Pour the boiled water into a large saucepan with ½ tsp salt on high heat.

b) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it from sticking together.

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

b) Once hot, add the Tenderstem® and stir-fry for 4-6 mins. Season with salt and pepper.

c) Lower the heat to medium, add the garlic and chilli flakes and cook until fragrant, 30 secs.

a) Add the passata, red wine stock paste, sun-dried tomato paste, olives, mixed herbs, sugar and water for the sauce (see pantry for both amounts) to the pan. 

b) Stir to combine, bring to the boil and simmer until thickened slightly, 3-4 mins. Season with salt and pepper.

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through the cooked rigatoni, cheese and butter (see pantry for amount) until melted. Toss well to combine.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

a) Share the puttanesca style pasta between your serving bowls.