Fusilli Pasta with Caper and Broccoli

[ Serves 4 ]


  • 300 gms Fusilli Pasta
  • 6 tbsp Olive Oil
  • 100 gms chopped Onion
  • 30 gms chopped Garlic
  • 50 gms chopped Leeks
  • 50 gms Capers
  • 200 gms Broccoli floweret (blanched)
  • 100 gms diced Tomatoes
  • 200 gms Tomatoes(blanched, deseeded and diced)
  • 200 ml Tomato puree(pre-bought)
  • 50 gms grated Parmesan cheese
  • Seasoning as required


  1. Put the pot of water to boil, add 1 tbsp. olive oil and a pinch of salt.
  2. 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.
  3. 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.
  4. Add the tomato puree then start to reduce the sauce for 5 minutes.
  5. 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.
  6. Garnish with lemon grass leaves.

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