Mafaldine Pasta With Broccoli And Veal Meatballs - cooking recipe

Ingredients

300 g mafaldine pasta
500 g broccoli, cut into florets
300 g veal sausages, removed from skin and formed into small balls
4 tbsp olive oil
500 g ripe tomatoes, roughly chopped
2 cloves garlic, peeled and finely chopped
30 g capers
1/2 tsp paprika
50 g Parmesan, grated

Preparation

Cook the pasta in boiling salted water according to package instructions, adding the broccoli and meatballs 3 mins before the end of cooking. Drain, reserving 1/2 cup of the pasta water.
Heat the oil in a frying pan and saute the tomatoes and garlic for 1 min. Add the capers, paprika and reserved pasta water and season to taste. Add the pasta, broccoli and meatballs and heat through. Stir in half of the Parmesan. Serve sprinkled with the remaining Parmesan.