#GreaterGoodness - Chef Jason Roberts' Homemade Pasta with Broccoli and Green Olive Salsa



For the sauce:

  • 2 Small heads of broccoli, trimmed and separated into florets

  • 2 tbsp Olive oil

  • 4 Cloves of garlic, sliced

  • 14 Anchovy fillets

  • 1/2 tsp Dried chili flakes

  • 1/2 cup Green Sicilian olives, stones removed

  • 1 Lemon

  • 1/2 cup Parmesan

For the pasta:

  • 500g flour

  • 25ml olive oil

  • 150ml sparkling water


For the homemade cavatelli:

  1. Pour out your flour on your bench top. Bring it together into a mound, and create a mound in the middle.

  2. Pour the water and olive oil mixture to the centre of the flour. Slowly, with a fork, work the flour into the liquid. Once the water and oil has begun to incorporate, begin to knead the dough for around 7 mins, until you reach a springy consistency.

  3. Place the dough into a resealable plastic bag and set aside for an hour (you can set it aside for longer, if you’d like, it just gets nicer!)

  4. Cut the dough into strips and begin to roll it out. Chop the rope of dough into 5cm pieces and with the tips of your index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle.

  5. Transfer these pieces of pasta to baking sheets lined with baking paper and set aside, ready to boil once sauce is created!

For the sauce:

  1. Heat the olive oil in a pan and gently fry the garlic til it takes on a little colour, add in the anchovy’s fillets and stir til dissolved, remove from heat and add in the chilli.

  2. Place the broccoli, olives and 1/3 of a cup of water into the pan, cover with a lid and simmer on low for around 12-15 minutes. During this time, you can bring a separate pot of water to the boil, and boil your pasta. Because it is fresh, it should only take a few minutes to become al dente!

  3. Once your broccoli is soft, add in a squeeze of lemon juice. Toss through the rocket and turn off stove.

  4. Add the pasta into your pot, mixing through all the ingredients til combined.

  5. Plate and top with shaved parmesan. Enjoy!

A New Zealand native who splits his time between Sydney and New York City, Jason Roberts is an internationally known chef, author, television personality, brand ambassador, fitness enthusiast, and gluten-free lifestyle advocate. You can find out more about him here and follow him on Instagram here