Arrabbiata pasta, lemony cannellini and broccoli, parsley and parmesan

Dice the onion.

Mince all the garlic. Half is for the arrabbiata sauce and the other half is for the beans.

Remove the broccoli stalk from the head, peel the stalk and thinly slice. Cut the head into small bite-sized florets.

Sweat the onion in a little oil for 2 minutes. Add half the garlic, a pinch of sugar and cook for another minute.

Add the tinned tomatoes, crushing them as you do, and the arrabbiata spice mix. Cook for 10 to 15 minutes, until slightly reduced.

Taste and add more salt or a pinch of sugar, if needed.

Bring a large pot of water to boil with a good pinch of salt.

Remove the parsley leaves from the stalk and finely chop.

Cook the pasta for 10 to 12 minutes, until al dente.

While the pasta is cooking, open and rinse the cannellini beans.

In a large pot or fry pan, cook the broccoli in a little oil for about 3 minutes. Add the garlic and cook for another minute.  Add the beans and a few splashes of water , continue cooking until the broccoli is just cooked.

Remove from heat and add the zest and juice of the lemon. Add the chopped parsley and a good pinch of salt. Taste and add more salt, if needed.

Strain the pasta and toss with hot arrabbiata sauce, add a good splash of olive oil and a pinch of salt.

Serve lemony broccoli and beans on top of the pasta, sprinkle with Parmesan.