Time to prepare : 20 mins
2 tbsp olive oil; 1 large onion and 1 garlic clove, finely chopped; 500g (1 lb) fresh pasta and
6 Lapsang Souchong Tea Bags; 500g (1 lb) broccoli, divided into bite-sized florets; 400g (14oz) can of chopped tomatoes; 1 tbsp concentrated tomato puree; 125g (4oz) either smoked or herby black olives
2 tbsp chopped fresh thyme; 125g (4oz) smoked mozzarella, sliced.
To serve: sliced tomato and fresh basil leaf salad
- Bring a large pan of salted water to the boil. Add the pasta and tea bags, stir well and cook until the pasta is al dente. Drain well and keep warm. Discard the tea bags.
- Cook the broccoli florets in boiling salted water until just tender, about 3 minutes. Drain well. Meanwhile, heat the olive oil in a large frying pan, add the onion and garlic, and cook gently until soft, about 5 minutes. Add the tomatoes, tomato puree, olives, broccoli and thyme, and cook for about 3 minutes.
- Gently toss this sauce with the pasta then add the sliced mozzarella and serve before the cheese melts with a tomato and basil salad drizzled with balsamic vinegar.