a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 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, halve any thick broccoli stems lengthways. 

b) When there are 5 mins left of pasta cooking time remaining, add the broccoli to the pan and cook for the remaining time. 

c) While the pasta cooks, peel and grate the garlic (or use a garlic press).

d) Roughly chop both the olives and capers.

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

b) Once hot, stir-fry the garlic and chilli flakes (add less if you'd prefer things milder), until fragrant, 30 secs. 

c) Stir the passata, veg stock paste, olives, capers, sugar and water for the sauce (see pantry for both amounts) into the pan. Simmer until thickened slightly, 3-4 mins. 

a) Once the sauce has thickened, lower the heat to medium and stir through the sun-dried tomato paste. Cook for 1-2 mins.

b) Taste and season with salt, pepper, or a pinch of sugar if you feel it needs it. Add a splash of water if the sauce is a little too thick.

a) When the sauce is ready, add the cooked rigatoni, broccoli and half the hard Italian style cheese to the pan. Stir and toss well to combine.

a) Share your Puttanesca style pasta between your serving bowls.

b) Sprinkle over the remaining hard Italian style cheese to finish.

Enjoy!