Put the pot of water to boil, add 1 tbsp. olive oil and a pinch of salt.
Cook the fusilli pasta for 20 minutes. Drain the water, give ice shock to the pasta and drizzle few drops of oil to prevent pasta from sticking and keep aside.
In a hot pot with olive oil, add chopped garlic, onion, leeks, blanched broccoli flowerets and capers. Keep sautéing for 2 minutes then add deseeded tomatoes. Cook for another 5 minutes until the moisture evaporated.
Add the tomato puree then start to reduce the sauce for 5 minutes.
Add the fusilli pasta into same pot and toss the pasta gently. Finally add diced tomatoes, grated parmesan cheese then remove from fire and serve as shown in the picture.